Ingredients:

  • 1.5 lb fresh baby spinach
  • 10 oz Greek feta cheese, crumbled
  • 1 large yellow onion, finely diced
  • 4 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup ricotta cheese
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 16 oz phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 0.56 cup extra virgin olive oil
  • 1 tbsp sesame seeds

Instructions:

  1. Wash the 1.5 lb fresh baby spinach and place in a large bowl with a pinch of salt. Note: The salt starts the wilting process immediately.
  2. Place the spinach in a kitchen towel and twist hard until no more liquid drips out.
  3. Heat 1 tbsp of the olive oil and sauté the yellow onion, scallions, and garlic until translucent and soft.
  4. In a large bowl, combine the squeezed spinach, sautéed onions, 10 oz feta, 1/4 cup ricotta, dill, parsley, nutmeg, and pepper.
  5. Stir in the 2 beaten eggs until the mixture is cohesive.
  6. Melt 1/2 cup butter and whisk it together with the remaining 0.56 cup olive oil.
  7. Brush a 9x13 inch baking dish with oil, then lay down 8 sheets of phyllo, brushing each sheet individually with the butter oil mix.
  8. Evenly distribute the spinach mixture over the base layers until the surface is smooth.
  9. Place the remaining phyllo sheets on top, again brushing every single layer as you go.
  10. Use a sharp knife to cut the top layers into squares, sprinkle with 1 tbsp sesame seeds, and bake at 375°F for 45 minutes until deeply golden and crackling.