Ingredients:

  • 1 lb fresh spinach, roughly chopped
  • 8 oz feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 package (16 oz) phyllo dough, thawed
  • 3/4 cup unsalted butter, melted
  • 1/4 cup extra virgin olive oil

Instructions:

  1. Sauté the onion and garlic in a splash of olive oil until translucent. Stir in the fresh spinach and cook only until wilted.
  2. Transfer the spinach mixture to a colander and use a kitchen towel to squeeze out every drop of excess liquid.
  3. In a bowl, fold in the crumbled feta, ricotta, beaten eggs, dill, parsley, salt, and pepper until a thick, cohesive paste forms.
  4. Preheat oven to 375°F (190°C). Brush the bottom and sides of a 9x13 inch baking pan with the melted butter and oil mixture.
  5. Lay one sheet of phyllo in the pan, brushing the surface generously with the fat blend. Repeat for 6–8 layers.
  6. Spread the spinach and feta mixture evenly across the buttered phyllo base.
  7. Top with another 6–8 sheets of phyllo, brushing each individual layer with the fat blend. Lightly score the final top sheet into squares.
  8. Bake for 35–45 minutes until the crust is deep mahogany-colored and the center is firm.