A delightful twist on the classic spanakopita, this pie combines creamy cheeses and vibrant spinach in a flaky filo crust.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine the fresh spinach, crumbled feta cheese, finely chopped onion, smooth ricotta cheese, fresh parsley, dried dill, and salt.
Ensure the spinach is well-drained to avoid a soggy filling.
Add the large eggs to the mixture and stir until well combined.
Beat the eggs lightly before adding for easier mixing.
Brush the bottom and sides of a baking dish with melted butter.
This prevents sticking and adds flavor to the crust.
Layer one sheet of filo pastry in the dish, folding the edges to fit, and brush with melted butter. Repeat with half of the filo sheets.
Keep the filo sheets covered with a damp towel to prevent drying out.
Spread the spinach mixture evenly over the layered filo.
Use a spatula to spread the filling evenly for consistent layers.
Layer the remaining filo sheets over the filling, brushing each with melted butter.
Press gently to remove air pockets between layers.
Using a sharp knife, score the top layers of filo into a diamond pattern.
This makes it easier to cut the pie after baking.
Bake in the preheated oven for 35 minutes or until golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set for cleaner slices.
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