Name: Crispy Spanakopita
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 bag (500 g) frozen spinach, thawed and drained well; 5 oz (140 g) ricotta cheese; 4 oz (115 g) feta cheese, crumbled; 1 egg, beaten; ¼ cup (20 g) panko breadcrumbs; ⅓ cup (15 g) dill, finely chopped; ½ tsp dried oregano; ½ lemon, zest finely grated; 6 tbsp (85 g) unsalted butter, melted; 10 sheets frozen phyllo dough, thawed

Note from Ricardo

Cutting the spanakopita before cooking makes it easier to serve and prevents breaking apart the coveted crispy bits. To get neat wedges, cut the spanakopita into 6 squares, then cut each square into 2 triangles.

Crispy Spanakopita

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Note from Ricardo

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RICARDO Silicone and Beechwood Brush