Spanakopita Greek Spinach and Feta Pie

1. Preheat the oven to 400 °F / 200°C.

Make the filling:

1. In a bowl add the feta and ricotta cheese, as well as the dill, salt, pepper, olive oil, and scallions.
2. The best would be to use a stand mixer with a paddle fitting (it’s easier) although I do not have one, so I used a regular handheld mixer and mixed it hard and long until combined.
3. Add the spinach (if you use frozen, it must be defrosted, and be sure to wring out most of the liquid) in a few batches until combined.
4. If needed after you tasted it, add extra seasoning.
5. Whisk the eggs in a small bowl and add them to the cheese mixture on low speed continue to beat it until all is well incorporated.

Assemble the Pie:

1. Paint a large baking dish with some melted butter and then sprinkle the breadcrumbs on the bottom to create an even layer. (Typical me: I changed it up and first added the phyllo cheese on the bottom and then added the breadcrumbs).
2. Use 3 sheets of phyllo and place them in the well-buttered large dish to cover the bottom and let the rest of the stack hang over the side of the pan.
3. Drizzle or paint the sheets with melted butter.
4. Place 2 more sheets half in the dish and half hanging outside of the dish on all four sides of the pan (total of 8 sheets) and drizzle or paint some butter between the layers.
5. Spread the filling on the bottom layer of the phyllo sheets (in my case, on top of the panko breadcrumbs which I added here instead of below the phyllo), then fold the overhanging phyllo over the filling and continue to brush butter in between the layers as this will help to crisp the phyllo.
6. You should still have some phyllo left.
7. Now keep about 8 sheets of phyllo for the topping and continue to add the remaining sheets over the filling and drizzle/paint with butter.
8. If you wish, I did not do it, take one sheet (those 8 remaining sheets) at a time, crinkle it like an accordion and place it on top.
9. Do this with all the 8 remaining sheets and place the accordion style sheets side by side until the top is covered.
10. Drizzle with butter and score into pieces.
11. I did not want to fuss, so just added them (not accordion style) one after the other with butter in between and turned the entire batch upside down to have the overhanging bit at the bottom to create a nice and even top.
12. Finally: pour/paint the remaining melted butter on top and brush all around.
13. Before you bake it, make sure to cut the Spanakopita pie into serving-size blocks as this is a huge help or you will end up with a very broken and bits of phyllo all over.
14. Trust me, I made the mistake on a previous occasion and now will always cut it into blocks.
15. Make sure to cut through to the bottom layers.
16. Bake the Spanakopita pie on the center rack for about an hour or until golden all around.
17. Keep an eye on it, as it will depend on your oven. I baked it for the full 60 minutes and it’s perfect.
18. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes.
19. If your oven’s heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack. I had no need to do this step, as it was perfect after 60 minutes on the center rack).
20. Take it out of the oven and allow the Spanakopita pie to rest at room temperature for 15-20 minutes and then serve.