Greek Spanakopita Pie

• 2 cups chopped fresh spinach
• 1 tpsp olive oil plus 1/4 cup olive oil for brushing
• 3 green onions, chopped
• 2 tbsp chopped fresh dill
• 2 cups crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 eggs beaten
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg
• 8 sheets phyllo pastry 

Sautee spinach for 3 minutes; drain and chill under cold water. Drain again; squeeze out moisture otherwise you'll end up with a soggy crust.  

In saucepan, heat 2 tbsp oil over high heat; cook spinach, onions and dill, stirring, for 2 minutes or until onions are softened. Transfer to bowl; let cool. Stir in feta, ricotta, eggs, salt, pepper and nutmeg. Set aside.

Place one sheet phyllo into greased 9x9 baking pan, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the olive oil; top with second sheet and brush lightly with oil. Repeat for a third sheet and fourth sheet.

Spoon filling into the pan, spreading evenly. 

Top with the fifth sheet of phyllo, brushing with olive oil then repeat for sixth, seventh and eighth sheets. 

Bake in 350°F (190°C) oven for 30-40 minutes or until golden.

I served it to my family with tzatziki and greek salad :)