Let’s head to Greece for a fabulous “Around the World” Easter dish! This one is a favorite of mine!
2 lbs. fresh spinach, (you can substitute frozen, thawed)
1 cup olive oil (divided)
1 large yellow onion, diced
1 bunch green onions, diced
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 tsp. ground nutmeg
2 cloves garlic, minced
Salt and pepper to taste
1/2 lb. feta cheese, crumbled
3 large eggs, lightly beaten
1/2 lb. ricotta cheese
1 cup Butter, melted
1 16 oz. package phyllo dough
Preheat oven to 350 degrees F.
Wash and drain the chopped spinach. (If using frozen spinach you will need to thaw completely and squeeze out any excess water).
In large skillet heat 1/2 cup of the olive oil.
Add garlic and cook until fragrant.
Add onions and green onions and sauté until tender.
Add the spinach, parsley, and dill and cook for 10 minutes until the spinach is wilted. (If using frozen spinach, you will want to cook until excess moisture evaporates).
Add the nutmeg, salt and pepper.
Remove from heat and set aside and allow to cool. In a large bowl, combine the feta cheese, ricotta cheese and eggs.
Add the cooled spinach mixture to cheese mixture and mix until thoroughly combined.
Combine the melted butter with the remaining 1/2 cup olive oil in a bowl. Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans.
Remove the phyllo roll from the package. To prevent drying, cover one stack with a damp paper towel while working with the other.
Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture.
Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture.
Before baking, score the top layer of phyllo.
Bake until the pie turns a deep golden brown, approx. 25 minutes.