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1
Preheat oven to 375.
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2
Saute onions, shallots, and leek until soft.
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3
Add green onions and saute another 1 minute.
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4
Add spinach and cook 10 minutes, or until some moisture has cooked out.
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5
Remove from heat.
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6
Crumble feta cheese and stir into mixture.
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7
Stir ricotta into mixture.
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8
Taste the mixture and season with salt and pepper to taste.
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9
The feta cheese is salty, so be careful not to over-salt.
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10
Allow the mixture to cool slightly.
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11
Pour beaten eggs over mixture and stir.
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12
Unroll phyllo dough.
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13
Cover with a damp paper towel to keep it from drying out.
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14
Generously spray a 11x13 baking dish (glass or metal will work) with olive oil spray.
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15
Place one sheet of phyllo in the bottom of the dish.
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16
Spray the sheet with olive oil spray.
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17
Continue layering the phyllo, spraying each sheet well with olive oil, until you've built about 10 layers.
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18
Spoon half of the spinach filling over the layered phyllo dough.
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19
Place two or three sheets of phyllo over the spinach mixture.
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20
Do not spray these layers.
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21
They are just to absorb some moisture from the filling.
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22
Spoon the rest of the spinach mixture evenly over the phyllo.
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23
Layer 10 more sheets of phyllo over the spinach, spraying each layer.
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24
Score the upper layer of phyllo into 9 square pieces with a sharp knife.
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25
Cut all the way through the top ten sheets, but be careful not to cut the bottom ones.
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26
This makes it easy to cut and serve when it's done.
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27
If you want larger servings, cut it into 6 pieces.
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28
Bake in the oven for 45 minutes, or until phyllo dough is golden.
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29
Allow to cool for at least 10 minutes, then cut and serve.
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30
Spanakopita is traditionally served just warm or even cold, but I enjoy this when it is still hot.
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31
Enjoy!
