Greek spanakopita with spinach and feta

Ingredients

• 500 g fresh spinach
• 200 g feta, crumbled
• 150 g ricotta
• 2 eggs
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bunch fresh dill, coarsely chopped
• 1 handful fresh mint, roughly chopped
• 250 g phyllo pastry (frozen or fresh), thawed
• 80 g butter, melted (or olive oil)
• 2 tbsp olive oil (for the pan and the dish)
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 180°C (fan) or 200°C (conventional).Heat a splash of olive oil in a frying pan and sauté the onion and garlic over medium heat until soft and translucent, about 5 minutes.Add the fresh spinach in batches and let it wilt. Place the wilted spinach on a clean tea towel and squeeze out as much liquid as possible. This is a crucial step: wet spinach will make your pie soggy.In a large bowl, combine the squeezed spinach with the crumbled feta, the eggs, the ricotta, fresh dill, fresh mint, salt and freshly ground black pepper. Taste and adjust the seasoning.Brush the baking dish with olive oil. Lay a sheet of phyllo pastry on the bottom and generously brush it with melted butter or olive oil. Repeat this with half of the phyllo sheets to build a sturdy base layer. Let the edges hang slightly over the sides of the dish.Spread the spinach and feta filling evenly over the phyllo base.Cover with the remaining phyllo sheets, also brushed with butter each time. Fold the overhanging edges inward and brush the top generously with butter or oil. Score the top lightly with a sharp knife so steam can escape during baking.Bake the spanakopita for 40 to 45 minutes until the top is deep golden brown and crisp.Let the pie rest for 10 minutes before slicing. Serve with a fresh Greek salad and a glass of cold white wine. Enjoy.