Spanakopita (Phyllo Pie with Spinach and Feta) | America's Test Kitchen

Name: Spanakopita (Phyllo Pie with Spinach and Feta) | America's Test Kitchen
Ingredients: 1 pound feta cheese , crumbled into fine pieces (about 4 cups); 12 ounces whole-milk ricotta (about 1 1/2 cups); 4 large eggs , lightly beaten; 1 bunch scallions , sliced thin; 1/3 cup minced fresh dill leaves; 3 tablespoons juice from 1 lemon; 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon freshly grated nutmeg; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper; 3 (10-ounce) packages frozen chopped spinach , thawed and squeezed dry; 3/4 cup olive oil or clarified butter; 1/2 pound phyllo (14 by 9-inch), thawed (see note); 1 ounce Parmesan cheese , grated (about 1/2 cup)

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An iconic Greek dish, spanakopita, or phyllo pie with spinach and feta, is on the menu of just about every Greek and Greek-American restaurant. But for all its renown, what is typically served up is...

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Ingredients

1 pound feta cheese , crumbled into fine pieces (about 4 cups)
12 ounces whole-milk ricotta (about 1 1/2 cups)
4 large eggs , lightly beaten
1 bunch scallions , sliced thin
1/3 cup minced fresh dill leaves
3 tablespoons juice from 1 lemon
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 (10-ounce) packages frozen chopped spinach , thawed and squeezed dry
3/4 cup olive oil or clarified butter
1/2 pound phyllo (14 by 9-inch), thawed (see note)
1 ounce Parmesan cheese , grated (about 1/2 cup)