Spanakopita

• 1 lb fresh spinach (or frozen, thawed and squeezed dry)
• 8 oz feta cheese (crumbled)
• ½ cup ricotta cheese
• 2 eggs
• ½ onion (finely diced)
• 2 clove garlic (minced)
• 2 tbsp fresh dill
• ¼ tsp nutmeg
• 12 phyllo dough (sheets)
• ½ cup butter (melted)

How to Make It

1. 1

   Sauté onion and garlic. Add spinach and cook until wilted. Cool and squeeze dry.

2. 2

   Mix spinach with feta, ricotta, eggs, dill, and nutmeg.

3. 3

   Brush a 9x13 pan with butter. Layer 6 phyllo sheets, brushing each with butter.

4. 4

   Spread filling evenly. Layer remaining 6 sheets, each buttered.

5. 5

   Score top into squares before baking.

6. 6

   Bake at 375°F for 40-45 minutes until golden and crispy.