Spanakopita

This is another Greek dish that most people love and it looks hard but it really is not.  I have worked with phyllo dough before but never had much success.  I think this time I overcame my fear of phyllo.  Take that.

Recipe
Spanakopita:

1. In a saute pan warm 3 tbsp of olive oil over medium heat and saute 1 large diced onion, 1 bunch of diced green onions and 2 cloves of garlic until soft – approximately 5 minutes; 
2. Add 2 lbs of fresh spinach, 1/2 cup of chopped fresh parsley and cook until the spinach is limp; remove from heat and allow to cool
3. In a bowl mix together 2 beaten eggs, 1/2 cup of ricotta cheese, 1 cup of crumbled feta.  Stir in spinach mixture
4. Melt 1 stick of butter
5. Spray/Grease a 9″ x 13′ baking pan; begin to layout 2 sheets of the phyllo (each sheet will cover about 3/4 of the pan) being sure to extend a good 1/2″ over the end of the pan (lengthwise); 
6. Brush butter across all the phyllo especially on the overhanging end 
7. Loosely spread an even layer of the mixture over the phyllo (maybe 1/3 or so of the phyllo is actually covered)
8. Repeat process – you should be able to do 3 layers of the spinach mixture – finishing the top layer with the phyllo
9. Bake in a 350 degree oven for 30 – 35 minutes – watch it so you can get a nice browning on the top