Spanakopita (Phyllo Pie with Spinach and Feta)

Name: Spanakopita (Phyllo Pie with Spinach and Feta)
Cuisine: Europe, Greek
Ingredients: 1 pound, feta cheese, crumbled into fine pieces (about 4 cups); 12 ounces, whole-milk ricotta (about 1 1/2 cups); 4 large, eggs, lightly beaten; 1 bunch, scallions, sliced thin; 1/3 cup, minced fresh dill leaves; 3 tablespoons, juice from 1 lemon; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, freshly grated nutmeg; 3/4 teaspoon, salt; 1/8 teaspoon, ground black pepper; 3 (10-ounce) packages, frozen chopped spinach, thawed and squeezed dry; 3/4 cup, olive oil or clarified butter; 1/2 pound, phyllo (14 by 9-inch), thawed (see note); 1 ounce, Parmesan cheese, grated (about 1/2 cup)

Main Courses
Europe
Greek
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Savory Pies & Tarts

An iconic Greek dish, spanakopita, or phyllo pie with spinach and feta, is on the menu of just about every Greek and Greek-American restaurant. But for all its renown, what is typically served up is a disappointingly bland jumble of ingredients. We knew we could do better, and make the dish worth the effort.

SERVES 6 to 8 as a main course

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