1 package phyllo #7 (they also have thicker country style phyllo that is popular too, but I always prefer the flaky, pastry phyllo!)*
2 sticks butter melted (1/2 pound)
1 lb feta cheese
1 lb ricotta
10 oz fresh spinach
1 med onion chopped
handful bread crumbs
salt & pepper
*Make sure to have phyllo thawed overnight and in the fridge before working with it. Don’t let it get to room temperature or it will start to stick to itself and rip.
Preheat oven to 350º
Saute chopped onion in some olive oil until tender. Add spinach and saute until wilted. Remove from heat and add in 3 eggs (lightly beaten), feta, ricotta, handful of bread crumbs (my mom does this but I never do, so it’s optional) and s+p to taste.
Melt butter in a sauce pan. Remove half of the phyllo from the box and place the other half back in the fridge to keep it cool. Here’s where you have to work fast. Using a pastry brush, butter the bottom of a 3 qt pan (I like to use Pyrex, like my mom does, the bottom doesn’t burn too fast!) spread one leaf of phyllo down and liberally butter all over. Repeat with remaining leaves overlapping to cover the whole pan. Spread the spinach-feta mixture on top and then repeat the phyllo-butter layering with the remaining half of phyllo in the fridge.
Score the top of the phyllo in the pattern that you want to cut. Beat the remaining egg with a little bit of olive oil (or butter, I always just use the leftover butter) and brush it over the top of the spanakopita. Bake in oven for about 45 minutes (depending on your oven) or until it starts looking golden and has slightly pulled from edge of pan.
Let it cool and enjoy!