Spanakopita (pronounced spana-KOH-pitah), or spinach pie, is a sumptuous, savoury Greek dish with a filling of spinach, feta, ricotta and generous amounts of freshly harvested and pressed extra virgin olive oil, layered between sheets of tissue-thin pastry dough. It's a one-dish, vegetarian masterpiece!


1 pack frozen phyllo pastry, thawed, leave in plastic wrap
1 pound baby spinach leaves, roughly chopped
2 tbsp dried dill or half cup fresh, chopped, fronds, only
6 green onions, thinly sliced horizontally
15 ounces sheep ricotta, full fat
1 pound feta cheese, crumbled by hand
3 large eggs, beaten
2 cups fresh extra virgin olive oil
1/2 teaspoon salt

1 teaspoon ground black pepper, or to taste

Preheat oven to 450 degrees. In a very large bowl, combine spinach, dill, onions, ricotta, and feta. Mix by hand until well combined. Add salt and pepper. then beaten eggs. Add 1 cup of olive oil and mix well. In a large rimmed baking sheet, spread a bit of oil with your hands. Then place 2 to 3 phyllo sheets on the bottom of pan and drizzle with olive oil. ​Take 2 sheets and place across sheet, leaving half of each sheet hanging outside on all 4 sides. They will be folded over later to make a package. Spread filling inside phyllo sheets. Drizzle and brush more olive oil evenly across sheets. Cover half of the pie with 2 sheets of phyllo and tuck under sides. Repeat on the other half. Drizzle and brush olive oil on top. To make a wavy finish, take the remaining phyllo sheets one at a time and gently crumple them in rows on top of the pie. Drizzle and brush olive oil on top of them. With a very sharp knife, cut the pie into 12 equal pieces. Before placing in oven, reduce temperature to 350 degrees. Bake for 1 hour checking occasionally for doneness. The top should be crisp and golden brown. Allow to rest at room temperature for 20 to 30 minutes to set. Serve with Emily's Authentic Greek Salad.