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Ingredients
For the Phyllo:

3 and 1/2 cups (500g) all-purpose flour
1 heaping teaspoon salt
1 cup (250ml) lukewarm water
1 teaspoon white vinegar
2 tablespoons olive oil
For the Filling:

1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Toppings:

about 3/4 cup olive oil or melted butter
Sesame seeds for garnish
Instructions
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minute on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 8 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
Make the Spinach Filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the ricotta cheese, the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated. Crumble the feta cheese and add to the mixer and mix until combined.

Assemble the Pie: Preheat the oven to 375 °F, 190 °C.

Lightly flour your work surface and roll out each piece of dough to about a 12-14-inch (35 cm) circle.

Line the bottom of a 13-inch (33 cm) round pan with 4 phyllo sheets (see video). Let about 1/3 of each sheet hang outside of the pan. Brush each layer with olive oil or butter.

Add all of the spinach filling to the pan and fold the phyllo that is hanging outside of the pan over the filling. Brush it with oil.

Layer the remaining 4 pieces of phyllo on top and brush each layer with oil.

Score the pie into about 16 pieces.

Brush the top with olive oil and sprinkle with sesame seeds if desired.

Bake on the center rack of the preheated oven for 40 minutes. Raise the temperature to 400 °F, 200 °C. and bake for an additional 20-25 minutes or until golden brown.

Allow the pie to rest at room temperature for at least 30 minutes before serving.

Serve with tzatziki sauce. Kali Orexi!

Notes
The dough can be made without a stand mixer. Mix all of the ingredients together in a large bowl and knead them until a soft and elastic dough is formed.

Pan substitutes:

13-inch (33 cm) round

9 by 13-inch (33 by 23 cm)

10-inch (25 cm) round deep pie pan
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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