Spinach Pie — Spanakopita

To make spinach pie (spanakopita):

Preheat the oven to 400 F (180 C).

To a stand mixer, add the feta cheese, ricotta, dill, salt, pepper, and extra virgin olive oil. Using the paddle attachment, beat until well incorporated.

Note: It's best to adjust the seasonings now before the eggs are added.
Just don't overdo it with the salt since the feta you will be adding is already salty.

Add the green onions and slightly beaten eggs to the spinach mixture, and mix again. Set aside.

Sprinkle one cup of Panko bread crumbs onto a large baking pan to create an even layer.

Melt three sticks of butter in a medium bowl.

Take the phyllo pastry out of the plastic.

Count eight sheets of phyllo and set aside, covered with a tea towel. These eight sheets of phyllo will go on the top of the spanakopita.

Working with the remaining phyllo, take two sheets and place them on the bottom of the baking sheet to cover the bread crumbs. Drizzle with melted butter.

Starting on the left side, drape one sheet of phyllo it so it's 3/4 in the pan and the rest hanging outside of the pan (on the left). Drizzle with melted butter on the section that is in the pan only. Repeat this, going around the pan clockwise so that you have some phyllo sheets hanging over the side all around the pan. Remember to drizzle melted butter on each sheet that is in the pan.

Once all the sheets are gone, spread all of the filling on top of the phyllo, making sure it is in an even layer all the way to the edges.

The sheets that are hanging outside of the pan should now go over the filling, one by one. Drizzle butter on top of each piece that is folded in.

Working with the reserved phyllo sheets, take one sheet at a time and crinkle it like an accordion (lengthwise) and place it on top, starting on the left side. Continue creating accordions and place them side by side until the top is completely covered. Thoroughly drizzle all the crevices brush all the edges thoroughly with butter, using all the remaining butter. Discard any separated milk.

Score the spanakopita with a sharp knife into serving sizes. You can cut all the way to the bottom or just the top, it is fine either way.

Bake the spanakopita on the centre rack at 400 degrees for an hour or until you see a dark golden colour.

Take out of the oven, and with a sharp knife, cut the scored lines through to the bottom with a sharp knife. Allow the spanakopita to rest at room temperature for at least 20 minutes before serving.

Spanakopita can be eaten warm, or at room temperature, and is wonderful when paired with tzatziki.

You can warm leftovers in a 350 degree oven or toaster oven for 10 minutes if you'd like to restore the crunch in the phyllo.