Spanakopita

Directions

Prep: 10 minutes
Total: 60 minutes
Serves: 6 as a side

• Preheat oven to 350°F.
• Heat oil in a large sauté pan. Add shallots and garlic. Sautée until softened and fragrant, about 5 minutes.
• Add spinach, parsley, mint and dill, using tongs to turn the greens until wilted and reduced.
• Remove from heat and drain. Let cool for 10–15 minutes. Squeeze by the handful to remove excess water, then roll up in paper towels to remove any liquid. Chop the greens.
• In the meantime, beat eggs in a large bowl. Add ricotta, feta, salt and lemon juice to taste. Add spinach-herb mixture.
• Unwrap the phyllo and lay the stack of sheets on the counter. Cover with plastic wrap and a damp towel to keep the dough from drying out. Remove one sheet from the stack and lay it flat on a large cutting board or knife-proof work surface, positioned so that the long edge of the phyllo is at the top and parallel to the counter edge. Brush with melted butter. Add seven more sheets, brushing each with butter.
• Use a large sharp knife to slice the phyllo stack lengthwise into six 3-inch by 14-inch strips.
• Spoon 1–2 tbsp of spinach mixture onto the top of each phyllo strip, positioning the filling on the bias. Fold one corner diagonally across to enclose the mixture. Fold the packet straight up, then across on the opposing diagonal. Repeat until the entire strip has been folded into a tidy triangle. Repeat with the remaining phyllo strips. Transfer to a parchment-lined baking sheet.
• Lay out another stack of 8 phyllo sheets, buttering each layer. Slice, fill and fold as directed in steps 7 and 8. Transfer triangles to the baking sheet. You should have 12 triangles. Repeat if there is any filling left.
• Bake uncovered for 30 minutes. Turn each pie over halfway through baking to get an extra-crispy crust on the bottom.
• Cool for 15 minutes before serving. Cut in half and serve with tzatziki for dipping.