Perfect Spanakopita

Ingredients:

• 1 pound fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 onion, finely chopped
• 3 green onions, chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons fresh parsley, chopped
• 4 large eggs, lightly beaten
• Salt and black pepper to taste
• 1/2 cup unsalted butter, melted
• 1 package (about 16 sheets) phyllo dough, thawed if frozen

Steps:

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large skillet, sauté chopped onions until translucent. Add the fresh spinach and cook until wilted. Drain any excess liquid.

Step 3: In a large bowl, combine the cooked spinach and onions with feta cheese, ricotta cheese, Parmesan cheese, green onions, dill, parsley, beaten eggs, salt, and black pepper. Mix well.

Step 4: Brush a baking dish with melted butter.

Step 5: Place a sheet of phyllo dough in the baking dish, allowing excess to hang over the edges. Brush with melted butter. Repeat with additional sheets, layering them and brushing each with butter.

Step 6: Spread the spinach and cheese mixture evenly over the phyllo layers.

Step 7: Fold the overhanging phyllo layers over the filling, creating a rustic-looking top.

Step 8: Brush the top with more melted butter.

Step 9: Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the filling is set.

Step 10: Allow Spanakopita to cool for a few minutes before slicing.

Serve and relish the delightful layers of flavors and textures in this Spanakopita, a timeless Greek masterpiece.