Ingredients:

  • 24 oz fresh baby spinach, finely chopped
  • 1 cup Greek Feta cheese, crumbled
  • 0.5 cup Ricotta cheese
  • 2 large eggs, lightly beaten
  • 3 green onions, whites and greens finely sliced
  • 0.25 cup fresh dill, minced
  • 0.5 tsp nutmeg, freshly grated
  • 0.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 lb phyllo dough, thawed completely
  • 0.5 cup unsalted butter, melted
  • 0.25 cup extra virgin olive oil
  • 1 tbsp sesame seeds

Instructions:

  1. Place your chopped 24 oz fresh baby spinach in a large bowl and sprinkle with the 0.5 tsp sea salt. Let it sit for 10 minutes.
  2. Grab handfuls of the spinach and squeeze over the sink until no more liquid comes out. It should feel like a dry sponge.
  3. In a clean bowl, combine the squeezed spinach, 1 cup Greek Feta cheese, 0.5 cup Ricotta cheese, 2 large eggs, 3 green onions, 0.25 cup fresh dill, 0.5 tsp nutmeg, and 1 tsp cracked black pepper.
  4. Stir together the 0.5 cup melted butter and 0.25 cup extra virgin olive oil in a small bowl.
  5. Brush the baking pan with the oil/butter mixture. Lay down one sheet of 1 lb phyllo dough, letting the edges hang over.
  6. Repeat until you have used half of the phyllo sheets, brushing each layer lightly with the fat mixture.
  7. Spread the Addictive Spinach Stuffed Pastry filling evenly over the phyllo base.
  8. Layer the remaining phyllo sheets on top, brushing each with the oil/butter blend. Tuck the overhanging edges in to seal the pie.
  9. Using a sharp knife, score the top layers into 10 rectangles. Sprinkle with 1 tbsp sesame seeds.
  10. Bake at 400°F (200°C) for 45 minutes until the top is a deep mahogany and the edges are crisp.