Spinach and Ricotta Spanakopita

A traditional Greek pastry filled with spinach and ricotta cheese. Serve warm with a side salad.

Serves:  8

Prep Time:  20 min

Cooking Time: 45 min

Total: 65 min

Ingredients
Filling
1 onion, finely chopped

1 tbsp. olive oil

1 package frozen chopped spinach, defrosted and drained
1 tub of ricotta cheese
2-3 tbsp. Parmesan cheese
3 eggs, lightly whisked
3-4 tbsp. pesto sauce
salt and pepper

Phyllo Pastry
1/2 cup butter, melted
1/2 package of phyllo pastry, defrosted
2-3 tbsp. sesame seeds, to garnish

Directions

1. In a frying pan, heat oil and fry onions for 5 minutes, until browned.
2. In a large bowl, combine spinach, pesto, ricotta, Parmesan cheese, eggs, onions, salt and pepper.
3. Prepare phyllo by carefully unrolling the pastry on a flat surface.  Phyllo comes in thin leaves and dries quickly in the air, so it's best to work with small amounts at a time, leaving the rest closed inside the package until needed or covered with parchment or wax paper.
4. Count 8 leaves and carefully transfer them together as a stack onto a flat, clean surface.
5. Have a 9" x 13" baking dish and melted butter ready.  Brush dish with butter and layer one leaf of phyllo across the bottom. If the phyllo is larger than the dish, simply fold up on the inside walls of the dish.
6. Lightly brush the leaf of phyllo with butter, then layer another leaf on top.  Repeat until all 8 leaves have been used and a base of phyllo has been made.
7. Spread spinach and cheese filling on top of the base layer, leaving a 2-inch edge all around.
8. Remove another 8 leaves of phyllo from the package and repeat the brushing and layering process.  This can be done on your flat work surface, and then transfer the entire buttered stack on top of the filling.  Tuck the edges down the inner sides of the dish.
9. Brush the final layer with butter, then sprinkle sesame seeds over top.
10. Bake in a preheated oven at 350 F for 45 minutes, or until the top is crisp and golden.
11. Serve warm with a side salad.