Spanakopita (Greek Spinach Pie)

• Spinach Filling
• 1 1/2 pounds frozen chopped spinach, thawed, drained and squeezed dry
• 1 medium-sized onion, chopped fine
• 1 bunch fresh chopped scallions
• 2 tablespoons butter
• 1 1/2 pounds ricotta
• 1/2 pound feta
• 8 ounces cream cheese
• 2/3 cup olive oil
• 2 eggs
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped mint
• Kosher or sea salt
• Freshly ground black pepper
• Hand-Made Phyllo
• 1 cup water
• 2 tablespoons lemon juice
• 1/3 cup vegetable oil
• 1 pinch Kosher or sea salt
• 3-4 cups all purpose flour
• 1 stick butter, melted, plus extra for baking dish
• 1 egg, beaten
• sesame seeds

1. Preheat oven to 400u0b0.
2. On the stovetop over medium heat, saute spinach, onion and scallions in butter, until tender. Add cheeses, oil, eggs, parsley and mint; mix well. Season with salt and pepper to taste.
3. Add cheeses, oil, eggs, parsley and mint; mix well. Season with salt and pepper to taste.
4. Set aside.
5. To make the phyllo dough, mix water, lemon juice, vegetable oil, salt and flour. If dough is sticky, continue adding flour until it forms a ball and does not stick to fingers.
6. Using a rolling pin or a pasta machine, roll dough out as thinly as possible. (If you're using a pasta machine, cut strips to fit through the opening; then roll through six times, starting at first setting and ending at sixth setting.)
7. Line a greased 9x13-inch glass baking dish with phyllo. Use at least 3 layers on the bottom adding melted butter between layers. Make sure layers cover the sides of the dish and hang over the edges.
8. Add spinach mixture. Fold hanging phyllo layers up and over. Add 2 or 3 more layers of phyllo over the top of the mixture, buttering between layers. (Note that if you're using ready-made phyllo, use 10 layers of dough on the bottom and 10 layers on the top, buttering each layer as you go.)
9. Brush top with beaten egg and sprinkle with sesame seeds.
10. With a knife, cut squares through just the top phyllo layer.
11. Bake 45 minutes to an hour, or until golden brown. Let cool before cutting.

filling, onion, scallions, butter, ricotta, feta, cream cheese, olive oil, eggs, fresh chopped parsley, fresh chopped mint, kosher, freshly ground black pepper, phyllo, water, lemon juice, vegetable oil, kosher, flour, butter, egg, sesame seeds

Taken from food52.com/recipes/14248-spanakopita-greek-spinach-pie (may not work)