Method:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and scallions, sautéing until they are translucent and fragrant, about 5 minutes.
• Add the fresh baby spinach to the skillet in batches, stirring until it wilts down completely. This may take about 5-7 minutes. Once wilted, remove from heat and let it cool slightly.
• In a large mixing bowl, combine the cooked spinach mixture, ricotta cheese, feta cheese, chopped dill, eggs, and salt. Mix everything together until well combined and set aside.
• Preheat your oven to 375°F (190°C). Lay out one sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Repeat this process with 4-5 more sheets, stacking them on top of each other.
• Once you have your layers of phyllo dough, spoon a portion of the filling along one edge of the dough. Fold the sides of the dough inwards and roll it up tightly, forming a log. Place the rolled Spanakopita seam-side down in your greased baking dish. Repeat this process with the remaining phyllo sheets and filling, arranging the rolled pieces closely together in the baking dish.
• Once all of your Spanakopita pieces are in the dish, brush the tops generously with more olive oil. Using a sharp knife, score the top of the pie into squares or diamond shapes, allowing steam to escape during baking.
• Bake in the preheated oven for 30-40 minutes, or until the tops are golden brown and crispy.
• Remove from the oven and let it cool for a few minutes before serving. Enjoy warm or at room temperature.