Greek Spanakopita Pie

Instructions

1. 1

   Thaw the phyllo in the fridge the night before, or on the counter for 2 hours. Heat the oven to 375°F.

2. 2

   Thaw the spinach in the microwave and squeeze it completely dry. Slice the green onions and chop the dill.

3. 3

   In a bowl, mix spinach, feta, ricotta, eggs, green onions, dill and pepper.

4. 4

   Melt the butter. Brush a 9x13 dish, then layer 8 phyllo sheets, brushing each lightly with butter. Spread in the filling, then top with 8 more buttered sheets. Keep unused phyllo under a damp towel so it doesn't dry out.

5. 5

   Score the top into squares with a sharp knife and bake 40 minutes until deep golden and crisp.

6. 6

   Rest 10 minutes, cut along the scores, and serve with the Greek salad. Reheats well in a 350°F oven.