I haven't worked much with phyllo dough before this, but I really wanted to try cooking up a Greek-style spinach pie. Some recipes include egg in the filling to keep it firm, but I wanted it to be looser and creamier. I also included ricotta cheese. The ricotta is not traditional, but a lot of American recipes include cottage cheese to help with the filling texture. I wanted to skip the cottage cheese.

The pie baked up nicely and we served it with potatoes and a light cucumber and tomato salad topped with feta and dill.