Spanakopita

Ingredients

• 0.5 pcs Lemon
• 1 tsp Kosher Salt
• 200 g Phyllo Pastry
• 300 g Spinach
• 150 g Feta Cheese
• 80 g Ricotta Cheese
• 1 pcs Onion
• 2 pcs Garlic
• 2 tbsp Dill
• 2 tbsp Parsley
• 1 pcs Eggs
• 60 g Butter
• 1.3333333333333333 tbsp Olive Oil
• 0.5 tsp Dried Oregano
• 0.25 tsp Nutmeg
• 0.5 tsp Black Pepper
• 1 tsp Sesame Seeds

Method

1. Heat {olive_oil} in a large skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and translucent. Add {garlic} and bloom briefly until fragrant, then add {spinach} in batches so the pan does not crowd. Cook until wilted and the moisture has evaporated. Off the heat, stir in {dill}, {parsley}, {dried_oregano}, {nutmeg}, {black_pepper}, {feta_cheese}, {ricotta_cheese}, {eggs}, and a squeeze of {lemon}. Taste and adjust with {kosher_salt} so the filling is bright and well seasoned.
2. Warm {butter} gently in a small pan until melted and fluid for brushing.
3. Brush a small baking dish with some melted {butter}. Lay in sheets of {phyllo_pastry}, brushing each sheet lightly with {butter} before adding the next so the pastry bakes up crisp and shattery. Spoon in the spinach filling, fold over the overhang, then finish with more layered {phyllo_pastry} brushed with {butter}. Score the top, brush with a little {olive_oil}, and scatter over {sesame_seeds} if using.
4. Bake the pie in a hot oven until the {phyllo_pastry} is deeply golden and crisp and the filling is set through the center.
5. Rest the baked pie briefly so the filling sets, then slice and finish with a final squeeze of {lemon}.