Spanakopita (Greek Spinach Pie)

Step 1: Set oven to 350 degrees.

Step 2: Lightly butter the inside of the pie plate.

Step 3: Heat 4 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.

Step 4: Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.

Step 5: In a large bowl, whisk the eggs until well blended.

Step 6: Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon. Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).

Step 7: Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).

Step 8: Pour the spinach mixture on top of the dough. Repeat the layers of phyllo dough. Tuck the overhanging dough into the pie plate and crimp edges.

Step 9: Brush with melted butter. Bake uncovered for 40-45 minutes.