Ingredients

For the Filling:

• 1 pound fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese (optional)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste

For the Phyllo:

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Directions

Prepare the Filling:

• In a large skillet, sauté onion and garlic until soft.
• Add spinach and cook until wilted (if using fresh). Remove from heat and let cool.
• In a bowl, combine spinach mixture, feta, ricotta, eggs, dill, salt, and pepper. Mix well.

Assemble the Spanakopita:

• Preheat your oven to 375°F (190°C).
• Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and brush again.
• Place a generous amount of filling along one edge of the phyllo, then fold over the sides and roll up tightly.
• Place seam-side down on a baking sheet lined with parchment paper. Repeat with remaining phyllo and filling.

Bake:

• Brush the tops of the rolled Spanakopita with more melted butter.
• Bake for 25-30 minutes or until golden brown and crispy.