How to make THE BEST spanakopita

For the Filling:

• 2 pounds (about 900g) fresh spinach, washed and chopped
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1/2 cup finely chopped fresh dill
• 1/2 cup finely chopped fresh parsley
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• Salt and pepper to taste
• Olive oil for sautéing

For the Phyllo Layers:

• 1 package of phyllo pastry sheets (thawed if frozen)
• 1 cup melted butter or olive oil for brushing

Instructions:

Read more on next page