Name: Spanakopita (Greek Spinach Pie)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Greek
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 bunch green onions, chopped; 2 cloves garlic, minced; 2 pounds spinach, rinsed and chopped; 0.5 cup chopped fresh parsley; 1 cup crumbled feta cheese; 0.5 cup ricotta cheese; 2 large eggs, lightly beaten; 8 sheets phyllo dough; 0.25 cup olive oil, or as needed

1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.

2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, green onions, and garlic; cook and stir until soft and lightly browned, about 5 minutes.

3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the skillet at once; cook until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat; set aside to cool.

4 Combine feta cheese, ricotta cheese, and eggs in a large bowl until well combined; stir in spinach mixture. Lay one phyllo dough sheet in the prepared baking pan; brush lightly with olive oil. Lay another phyllo dough sheet on top; brush with olive oil. Repeat with two more phyllo dough sheets; the sheets will overlap the pan.

5 Spread spinach and cheese mixture into the pan. Fold any overhanging phyllo dough over filling; brush with oil.

6 Layer in remaining 4 phyllo dough sheets, brushing each with oil. Tuck overhanging phyllo dough into the pan to seal the filling.

7 Bake in the preheated oven until golden brown, 30 to 40 minutes.

8 Cut into squares and serve while hot.

9 Enjoy!