Crispy Spanakopita

Instructions

1. 1

   With the rack in the lowest position, preheat the oven to 350°F (180°C).

2. 2

   In a skillet over medium heat, soften the onion and garlic in the oil. Transfer into a large bowl. Add the spinach, ricotta, feta, egg, breadcrumbs, dill, oregano and lemon zest to the bowl. Lightly season with salt and pepper. Mix well.

3. 3

   On a work surface, using a pastry brush, cover 3 sheets of phyllo with melted butter and stack them one on top of the other. Line a small 13 x 9-inch (33 x 23 cm) baking sheet with the stack of phyllo. Cover with the spinach filling. Fold the edges of the phyllo in towards the centre just enough to hold in the filling.

4. 4

   Cut the remaining 7 phyllo sheets in half widthwise to get a total of 14 rectangles. Butter each rectangle with melted butter as you go. Stack two buttered rectangles over the filling to cover. Crumple each remaining rectangle into the shape of a rose and place over the spanakopita. Cut the spanakopita into 12 equal pieces (see note).

5. 5

   Bake for 45 minutes or until the dough is golden and crispy. Let cool for 15 minutes before serving.