Servings: 12

1 pack phyllo pastry, at room temperature 1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped 1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature 15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled 1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature 3 eggs, beaten and at room temperature
2 cups olive oil, separated 2 cups olive oil, separated
½ teaspoon salt ½ teaspoon salt
1 teaspoon ground black pepper, or to taste 1 teaspoon ground black pepper, or to taste

Preheat oven to 450°F.
Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See video.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
Using a very sharp knife cut the pie into 12 equal slices.
Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve.

www.dimitrasdishes.com/greek-spinach-pie-entree-serving-s...  www.dimitrasdishes.com/greek-spinach-pie-entree-serving-s...
youtu.be/eUTVesSFows  youtu.be/eUTVesSFows