Spanakopita (Greek Spinach Pie)

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough

Ingredients

4 pounds of fresh spinach washed, trimmed, and chopped
1 large yellow onion chopped
1 bunch spring green onions, chopped
2 cloves garlic minced
½ cup chopped fresh parsley
2/3 cup of olive oil
2 eggs
2/3 pounds of firm feta cheese or about 2 cups
1 cup ricotta cheese
2 teaspoons of freshly ground pepper
2 tablespoons + 2 teaspoons of olive oil
1 pound of phyllo dough sheets 14 x 18 inches
2 tablespoons of water

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 13x9 inch baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. Recipe Note: You can cook the spinach a day in advance: Over medium heat, sauté the onion in olive oil until soft. Add spinach and 2/3 cups water, bring to a boil and cover. Reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight. Next day, remove spinach from the refrigerator and keep in the colander over a bowl. Squeeze out as much water as possible with your hands. As ingredients are added, it will continue to drain. Then continue with the next step.
In a medium bowl, Crumble the Feta Cheese and Add to the Spinach. If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach. Mix Cheese and Egg into Spinach Until Well Distributed. Use one or two forks to toss the spinach with the egg and cheese to combine well.
Unroll the Phyllo dough sheets, keep moist. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated 350-degree F oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.