- 1 pound or 3 bunches baby spinach, chopped
- 2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces ricotta cheese, full fat, and at room temperature
- 1 pound feta cheese, crumbled
- 4 eggs, beaten and at room temperature
- 1 pound butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper to taste
- Ensure the phyllo dough is at room temperature by defrosting it in the refrigerator overnight if it's frozen. Keep it in its packaging during this process.
- Preheat your oven to 375°F (190°C) and line 2 half-sheet baking pans with parchment paper.
- Prepare the filling by combining feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer with the paddle attachment. Beat until well combined.
- Add scallions to the mixture and beat until combined.
- Gradually add chopped spinach to the mixture while the mixer is on low until fully incorporated. Mix everything together with a spatula and set it aside.
- Cut the phyllo dough into three equal portions while still packaged. Unwrap one portion, keeping the others covered to prevent drying.
- Work with two sheets of phyllo at a time, drizzling melted butter between and on top of them.
- Place a tablespoon of spanakopita filling at the bottom of each strip and roll it up "flag" style.
- Arrange the triangles on the baking trays and continue until the filling or phyllo is used up.
- Brush melted butter on the tops of the triangles and sprinkle with salt.
- Bake for approximately 40 minutes or until golden brown.
- Serve with tzatziki or as desired.
Keep the phyllo in its packaging until it's at room temperature. Defrost it in the fridge overnight (usually sold frozen). Take it out 2 hours before using and keep it in the packaging to warm up. Use full-fat cheese. Low-fat types can taste sweet and affect the final result negatively. If fresh dill isn't available, you can use less of the dried kind. Add eggs last. This lets you taste and adjust the filling's seasoning. Baby spinach is easy to find, but regular bunches work too. Wash well. Baby spinach is convenient as it's pre-washed. This recipe makes many triangle spinach pies (about 40-46). Freeze extras before baking or halve the batch. Wrap the tray in plastic wrap for up to 2 months. Doubling the recipe and freezing is great for busy times. Baking takes longer.