Flaky Phyllo Spanakopita with Ricotta and Feta

Method

1. Preheat the oven to 400°F.
2. Make the filling: In the bowl of a stand mixer with the paddle attachment, combine the feta, ricotta, dill, salt, pepper, olive oil, and scallions. Mix until well blended.
3. Add the spinach in batches, mixing after each addition until incorporated. Taste and adjust seasoning. In a small bowl, whisk the eggs, then add them to the mixture and mix on low speed until just combined.
4. Assemble the pie: Sprinkle the panko breadcrumbs evenly over the bottom of a large baking pan.
5. Take 3 sheets of phyllo stacked together and place them in the pan so they cover the bottom, letting the excess hang over the sides. Drizzle the top sheet with some melted butter.
6. Place 2 more sheets half inside the pan and half hanging over each of the four sides. Drizzle butter between the layers.
7. Spread all the filling evenly over the phyllo inside the pan. Fold the overhanging phyllo sheets over the filling, brushing butter between the layers as you go.
8. Reserve 6–7 phyllo sheets for the top. Place the remaining sheets over the filling, drizzling with butter.
9. Take one sheet at a time, crinkle it like an accordion, and lay it on top. Continue until the top is covered. Drizzle with butter and score the pie into serving pieces.
10. Pour any remaining melted butter over the top and brush to coat evenly.
11. Bake on the center rack for about 1 hour, until golden all around. For a crispier bottom, transfer the pan to the bottom rack for the last 10 minutes (skip if your oven runs hot; instead, bake a few extra minutes on the center rack).
12. Let the pie rest at room temperature for 15–20 minutes before serving. Kali Orexi!