Spanakopita

1. Stage

Preheat the oven: Center a rack in the middle of the oven and preheat the oven to 375oF.

2. Stage

Squeeze dry the spinach: Squeeze the excess moisture from the spinach in a towel or with your hands. Just make sure you get as much liquid out of the spinach as possible. Set aside.

3. Stage

Cook the scallions: In a small saucepan over medium heat, heat the oil. Add the scallions and cook, stirring, for 2 minutes, or until soft but not brown. Cool briefly.

4. Stage

Make the filling: In a large bowl, lightly beat the eggs. Add the scallions, feta, ricotta, dill, parsley, salt, and squeezed spinach. Stir to combine.

5. Stage

Assemble the pie: Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan. Repeat buttering and layering the phyllo with 8 more sheets. Don’t worry if the sheets hang over the edges of the pan. You will trim them later. Spread the filling evenly over the phyllo. Butter a phyllo sheet and place it on top of the filling. Repeat with 8 more sheets, as before.

6. Stage

Trim the edges and score the top of the pie in portions: With a sharp knife, trim the excess phyllo so the edges of the dough are flush with the inside edges of the pan. Position the baking dish with the long edge parallel to the counter. Without cutting too deeply into the filling, make 4 vertical cuts and 3 horizontal cuts through the top phyllo sheets to form 12 squares.

7. Stage

Bake the pie: Bake for 35 to 40 minutes, or until the phyllo is golden brown.