Greek Spanakopita (Spinach Pie)

A classic Greek spinach pie featuring a savory filling of spinach, salty feta, creamy ricotta, leeks, scallions, and fresh dill, baked inside layers of flaky, golden-brown buttered phyllo pastry. Ricotta cheese is the secret ingredient here to add a subtle sweetness and creaminess. Chef's tips: (1) Make sure the thawed frozen spinach is squeezed extremely dry; any excess water will make the phyllo pastry soggy. (2) Always keep your unused phyllo pastry covered with plastic wrap and a damp towel while working, as it dries out very quickly. (3) Letting the spinach mixture cool before adding the cheeses prevents the cheese from melting prematurely. (4) Chilling the assembled pie in the refrigerator for 20 minutes before baking makes scoring and cutting the phyllo dough much easier and cleaner.

• Time: 300 min
• Servings: 8

Source: ChefChef

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