Spanakopita Casserole 
Ingredients
– 1 tablespoon olive oil 
– 1 large onion, chopped 
– 3 cloves garlic, minced 
– 1 pound fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
– 1 cup ricotta cheese 
– 1 cup feta cheese, crumbled
– 1/2 cup grated Parmesan cheese
– 2 large eggs 
– 1 teaspoon dried dill 
– 1/2 teaspoon dried oregano
– Salt and pepper to taste 
– 10 sheets phyllo dough, thawed 
– 1/2 cup melted butter 
Preparation 
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. 
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Add the spinach and cook until wilted. If using frozen spinach, cook until the moisture has evaporated.
3. Prepare Cheese Mixture: In a large bowl, combine the ricotta cheese, feta cheese, grated Parmesan cheese, eggs, dill, oregano, salt, and pepper. Stir in the spinach mixture until well combined.
4. Assemble Casserole: Place one sheet of phyllo dough in the prepared baking dish, brushing lightly with melted butter. Repeat with 4 more sheets, layering and buttering each sheet. Pour the spinach and cheese mixture over the phyllo dough.
5. Top and Bake: Layer the remaining phyllo sheets over the filling, buttering each sheet as before. Brush the top layer with melted butter. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
6. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy your Spanakopita Casserole! 