Spanakopita (Greek Spinach Pie)

Malzemeler

• 12 sheets Phyllo dough
• 400 g Frozen spinach
• 150 g Feta cheese
• 100 g Ricotta
• 2 large Eggs
• 1 medium Onion
• 60 g Butter (melted)
• 3 tbsp Fresh dill

Talimatlar

1. 1

   Thaw spinach, squeeze very dry. Sauté onion.

2. 2

   Mix spinach with feta, ricotta, eggs, dill.

3. 3

   Layer 6 phyllo sheets in a pan, brushing each with butter.

4. 4

   Add filling. Top with 6 more buttered sheets.

5. 5

   Score top. Bake at 180°C for 35 min until golden.