Directions

Thaw phyllo dough overnight in the fridge. Make sure the package is closed while the dough is thawing as it dries out very easily.

Add oil to frying pan and heat over medium heat add onion and garlic and saute till tender. Once tender add spinach and heat till wilted. Squeeze excess liquid out of spinach mixture in a colander.

Once drained transfer to a large bowl and add ricotta, feta, egg, pepper and dill.

Preheat oven to 350 degrees Fahrenheit. Unroll phyllo and keep covered with a lightly damp towel on top and bottom to prevent phyllo from drying out. Grease 9 x 10" baking dish.

Lay first sheet of phyllo in baking dish and lightly butter repeat process till you have 5 sheets of phyllo making up the bottom layer.

Evenly spread the spinach and cheese mixture on top of the five layers of phyllo. Repeat process of layering the lightly buttered remaining phyllo sheets.

Cut spanakopita into eight even pieces and sprinkle the top with approximately 2 tbsp of water.

Place in the middle rack of the oven and bake for about 40 minutes until lightly browned.