- Two 10-ounce packages frozen spinach, thawed
- 2 large eggs
- 8 ounces feta, crumbled
- 1 cup ricotta
- 1/4 cup chopped fresh dill
- 1/4 nutmeg, finely grated
- Kosher salt
- Freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter
- Eighteen 17- by 12-inch phyllo sheets, thawed if frozen
How to make this recipe
- Put the spinach in a colander and squeeze out as much excess water as possible. In a large bowl, stir together the eggs, feta, ricotta, dill, nutmeg and spinach. Season to taste with salt and pepper. Set aside.
- Melt the butter in a small saucepan, then remove from the heat.
- Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from the stack and arrange on a work surface with a long side nearest you (keeping the remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Continue until you have a stack of 6 buttered phyllo sheets.
- Spoon 1 1/4 cups of the spinach mixture along the bottom third of the buttered phyllo. Roll up and place the log, seam side down, on a baking sheet lined with parchment. Repeat with the remaining filling and phyllo, to make 3 logs total. Brush the tops of the logs with any remaining butter. Refrigerate the unbaked spanakopita for 30 minutes.
- Preheat the oven to 375°. Bake the spanakopita until phyllo is golden and crisp, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before cutting. To serve, cut each log in half.
The spanakopita can be baked and then frozen, tightly wrapped, up to 2 weeks before serving.