-
1
Preheat oven to 350 degrees F.
-
2
Cook both packages of spinach according to instructions on the package, and then drain off excess liquid.
-
3
Meanwhile, saute onion and tomatoes in about 3 tablespoons of olive oil in a medium pan until onion is translucent.
-
4
Once onion is cooked, add garlic and a pinch of salt.
-
5
Simmer for another minute.
-
6
Transfer onion mixture to a large bowl.
-
7
Add cooked spinach, ricotta, feta, and egg to the bowl.
-
8
Mix all ingredients, and season with salt and pepper to taste.
-
9
In a glass baking pan, lay one sheet of phyllo dough to cover the bottom.
-
10
You may need to cut the dough, or add more to make one even layer.
-
11
Brush melted butter over this entire layer.
-
12
Then, add another layer of dough on top, and brush with butter.
-
13
Repeat until four sheets of phyllo are in the pan, each with butter on top.
-
14
Add the spinach mixture, and spread evenly in the pan.
-
15
Repeat the dough layering process on top, with four more sheets of phyllo dough, buttering between the layers.
-
16
Top the final layer with butter.
-
17
Place the dish in the oven for 30-45 minutes to bake.
-
18
Spanakopita is ready when the top layer of phyllo is golden brown, and the middle of the spinach mixture is hot.
-
19
Serve warm.
