Step 1: Prepare the Spinach

1. If you’re using fresh spinach, rinse and sauté it in a dry pan until wilted. Then transfer to a colander and let it cool. Press out as much moisture as possible using a cheesecloth or clean towel.
2. If using frozen spinach, thaw completely and squeeze out all the excess water.
3. Dry spinach is essential to prevent sogginess in the filling.

Step 2: Cook the Aromatics

1. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the yellow onion, followed by the green onions and garlic, cooking until softened and fragrant—about 5 minutes. Add chopped dill, parsley, and a pinch of salt and pepper. Remove from heat.

Step 3: Combine the Filling

1. In a large mixing bowl, combine the drained spinach, sautéed aromatics, crumbled feta, ricotta (if using), lemon juice, and lightly beaten eggs. Mix everything thoroughly to create a cohesive filling. Taste and adjust seasoning as needed.

Step 4: Assemble the Spanakopita

1. Preheat your oven to 350°F (175°C).
2. Brush a 9×13-inch baking dish with olive oil. Layer 8 sheets of phyllo dough, brushing each one lightly with oil or butter before adding the next. Let the sheets hang slightly over the sides of the dish.
3. Spread the spinach filling evenly over the phyllo base.
4. Top with another 8 layers of phyllo, brushing each sheet with oil or butter. Tuck in the edges to seal the pie.
5. Use a sharp knife to score the top layers (not all the way through) into squares or diamonds for easy cutting after baking.
6. Optional: Sprinkle with sesame seeds.

Step 5: Bake to Golden Perfection

1. Place the Spanakopita in the preheated oven and bake for 45–50 minutes, or until the top is beautifully golden and crisp. If the top begins to brown too quickly, loosely cover with foil during the last 15 minutes.
2. Let it cool for 10–15 minutes before slicing and serving.