Spanakopita Spinach Greek Pie

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Add the spinach in batches and sauté until wilted. Remove from heat, let it cool, then thoroughly squeeze out any excess water. This is a critical step to avoid a watery pie.

In a large bowl, combine the squeezed spinach, crumbled feta cheese, ricotta (if using), beaten eggs, chopped dill, and parsley. Season with salt, pepper, and grated nutmeg. Taste and adjust seasonings as needed, keeping in mind the saltiness of the feta.

Preheat your oven to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish with olive oil. Lay one sheet of phyllo dough in the dish and brush lightly with olive oil. Repeat this layering with 8-10 sheets of phyllo until the bottom is thick and crispy. Spread the spinach filling evenly over the bottom phyllo layer. Then, continue layering the phyllo sheets on top, brushing each sheet with olive oil, until all the dough is used (about 8-10 sheets). Score the top of the pie into diamond shapes, but do not cut all the way through the bottom layers.

Bake the Spanakopita in the preheated oven for 50-60 minutes, or until the top is golden brown and crispy. Remove from the oven and let it rest for 10-15 minutes before slicing and serving. It's delicious served warm or at room temperature.