Best spanakopita (Greek spinach pie ...

Preparation

Wash and drain the spinach, finely chopped. If using frozen spinach, thawed completely and squeeze out excess water. Spinach should be dry.

The olive oil in a large skillet or deep casserole. Saute onion and spring onions until soft. Add spinach, parsley, dill and cook for 5-10 minutes, until spinach is tender and heated through. Add the nutmeg and season with salt and pepper.

If using frozen spinach, you need to cook to to evaporate the excess moisture. Spinach mixture must be on the dry side.

Remove from heat and let cool spinach.

In a large bowl, combine feta, eggs and ricotta (cottage) cheese. Add spinach mixture cooled to and mix well.

Enter Mix melted butter with olive oil in a bowl. Use a pastry brush, lightly grease September 2 x 12 rectangular pans.

Unroll phyllo that:

Remove the plastic cover gently rolling pastry. Most packages come with 12 sheets x 18 inches when it is fully opened. Using scissors or a sharp knife, cut the two leaves on two stacks of sheets of 9x12 inch to make. To prevent drying, cover with waxed paper stack and damp paper towel while working with others.

Prepare Pita:

Layer 10 can be at the bottom of the pan ensures brushing each sheet with butter oil / olive oil. In half of the spinach mixture in the same layer and press with a spatula to flatten.

Another layer of 10 sheets with the spinach mixture, so brush with butter oil mixture / olive.

Repeat with the second shell.

Before cooking, score the top layer of filo pastry (ensure that the fill layer penetrate) to allow easier cutting pieces later. I have the pan in the freezer to harden the top layers and then with a serrated knife.

Bake in preheated oven at 350 degrees until a golden well. If frozen, if you in the oven, you need about 45 minutes to cook it. If costs, offer around 20-25 minutes cooking time.