Finely chop onions and garlic and fry in olive oil. Wash spinach, drain well, squeeze out if necessary and cut into small pieces. Add the spinach to the onions and fry for 5 minutes. We don´t want liquid in it.
Crumble the feta cheese and mix together with the eggs, ricotta, pepper and dill in a large bowl. Add the stir-fried spinach and stir well.
Brush the bottom and sides of the dish with olive oil. To assemble the spanakopita: Brush phyllo dough sheets individually with milk and oil mix, until half of the leaves have been used up. Then spread the spinach filling on top and do the same with the remaining leaves. Continue to layer the phyllo sheets, one or two-at-a-time, brushing with milk-olive oil, until you have used up all the sheets.
Brush the very top layer with milk-olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
Who likes to sprinkle the whole with black sesame.
If you like top it with egg joghurt topping. See notes!
Preheat the oven to 180 ° C and bake for 50-60 minutes. Remove from the oven. Finish cutting into squares and serve. Enjoy!
Tip 1: a yogurt drink goes well on hot days.
Tip 2: also a crisp salad with a convincing side dish.
Tip 3: it can also be served with watermelon.
Egg yogurt topping
I can also serve the last layer with an egg-yogurt mixture.Ingredients: 1 egg, 2 tablespoons of full-fat yogurt, 3 tablespoons of milk, 1 tablespoon of olive oil.
Mix the ingredients and spread on the top filo pastry sheet. Sprinkle with sesame seeds. And bake as described above.