Spanakopita Triangles (Spinach Pie)

Ingredients

• 1 package (10 oz) Frozen Spinach
• about 225 g Feta Cheese
• about 113 g Ricotta Cheese
• 2 large Eggs
• 1/2 medium Onion
• 2 tablespoons Fresh Dill
• 1 package (16 oz) Phyllo Dough
• 1/2 cup Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Thaw the 1 package (about 285 g) frozen spinach, then squeeze out as much excess water as you possibly can. Finely chop the 1/2 medium onion.
3. 3In a medium bowl, combine the squeezed spinach, about 225 g feta cheese, about 113 g ricotta cheese, 2 large eggs, the chopped onion, and 2 tablespoons fresh dill. Mix everything together well.
4. 4Lightly brush a baking sheet with 1 tablespoon of the 1/2 cup olive oil.
5. 5Carefully unroll the 1 package (about 450 g) phyllo dough. Place 4 sheets of phyllo dough onto the prepared baking sheet, brushing the top of each sheet with about 1 tablespoon of olive oil as you layer them. You should use about 1/3 of the olive oil for this step.
6. 6Spread the spinach and cheese mixture evenly over the layered phyllo dough.
7. 7Layer 4 more sheets of phyllo dough on top of the spinach mixture. Brush the top of each of these sheets with about 1 tablespoon of olive oil as you layer them, using another 1/3 of the olive oil. This will be about 1 tablespoon per sheet.
8. 8Using a sharp knife, cut the layered phyllo dough and filling into 8 equal triangles. You can do this by first cutting the rectangle in half, then cutting each half into four triangles.
9. 9Bake for 30-35 minutes, or until the top of the phyllo dough is a deep golden brown and looks crisp. Let the spanakopita triangles cool on the baking sheet for at least 5 minutes before serving. This allows the filling to set slightly.

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