Traditional Greek Spanakopita

Instructions

1. 1

   Preheat oven to 350°F (175°C). Thoroughly squeeze all excess water from the thawed spinach using cheesecloth or a clean kitchen towel - this is crucial for a crispy spanakopita.

2. 2

   In a large mixing bowl, combine the drained spinach, crumbled feta cheese, ricotta cheese, beaten eggs, chopped green onions, dill, parsley, minced garlic, nutmeg, salt, and black pepper. Mix until well combined and set aside.

3. 3

   In a small bowl, mix the melted butter with olive oil. This combination prevents the phyllo from becoming too greasy while ensuring it stays crispy.

4. 4

   Brush a 9x13 inch baking dish with the butter-oil mixture. Unroll the phyllo dough and cover it with a slightly damp towel to prevent drying out.

5. 5

   Layer 8-10 sheets of phyllo in the baking dish, brushing each sheet generously with the butter-oil mixture before adding the next. Let the edges hang over the sides of the dish.

6. 6

   Spread the spinach and cheese mixture evenly over the phyllo layers, smoothing it to the edges.

7. 7

   Layer the remaining phyllo sheets on top (8-10 sheets), again brushing each sheet with butter-oil mixture. Fold the overhanging edges over the top and brush with more butter.

8. 8

   Using a sharp knife, score the top layers of phyllo into squares or triangles (cutting only halfway through). This makes serving easier and creates beautiful crispy edges.

9. 9

   Lightly sprinkle the top with a few drops of water to prevent the phyllo from curling up during baking.

10. 10

    Bake for 45-50 minutes until the phyllo is golden brown and crispy. If the top browns too quickly, cover loosely with aluminum foil.

11. 11

    Remove from oven and let rest for 10 minutes before cutting completely through the scored lines and serving.