A delightful twist on the classic spanakopita, this recipe combines rich flavors with a crispy phyllo crust.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and a crispy crust.
In a sauté pan, cook the chopped onion and green onions until softened and golden.
Cooking the onions slowly enhances their sweetness.
Add the parsley, dill, salt, and pepper to the pan and stir well.
Fresh herbs add a burst of flavor to the filling.
Mix in the thawed and drained spinach, then remove from heat and let cool.
Ensure the spinach is well-drained to avoid a soggy filling.
In a mixing bowl, combine the cooled spinach mixture with eggs, ricotta, and feta cheese. Mix until just combined.
Do not overmix to maintain a good texture.
Brush a baking dish with melted butter. Layer half of the phyllo sheets, brushing each sheet with butter.
Keep the phyllo covered with a damp cloth to prevent drying out.
Spread the spinach mixture evenly over the phyllo layers.
Spread the filling evenly for consistent baking.
Layer the remaining phyllo sheets on top, brushing each with butter. Score the top layers into serving portions.
Scoring helps in serving and prevents the phyllo from breaking unevenly.
Bake in the preheated oven for 45 minutes or until golden brown. Let cool for 15 minutes before serving.
Cooling allows the filling to set for easier serving.
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