Preheat your oven to 400 degrees F. This initial step ensures that your pie bakes evenly and achieves that golden brown crust we all crave.
Set a large sauté pan over medium-low heat. Once hot, add ghee to the pan. As it melts, it will fill your kitchen with a warm, buttery scent.
Add the chopped onion and celery to the pan. Sauté them for about 5 to 8 minutes, stirring occasionally until they soften and release their natural sweetness.
Next, incorporate the fresh spinach. Stir it in and let it sauté for another 5 to 8 minutes. You want the spinach to wilt completely, cooking down to a concentrated flavor.
Then, add the scallions, parsley, mint, and dill. Sauté for an additional 2 to 3 minutes. The aroma will be heavenly!
Move the cooked greens to a fine mesh strainer. Gently press down to remove as much moisture as possible. Using a paper towel, pat the greens to ensure they are dry. This step will keep your pie from becoming soggy.
Once dry, return the greens to the pan. Add the ricotta, cheddar, feta, eggs, salt, garlic powder, and black pepper. Mix everything together until well combined, creating a creamy and aromatic filling.
Prepare a small bowl of melted ghee. Brush a thin layer across the bottom of your baking dish. This will prevent sticking and add flavor to the crust.
On a clean work surface, lay out a sheet of filo dough. Brush the top with ghee, then place another sheet on top. Continue layering and brushing until you have 6 sheets stacked. This will form the base of your pie.
Transfer the stacked sheets to your baking dish, making sure they fit snugly. Spread the spinach and cheese filling evenly over the pastry.
Prepare a second stack of filo sheets for the top crust. This time, overlap the sheets so that they are wider than the baking dish, allowing for some texture and wrinkles on top.
Place this stack over the filling. Tuck the edges into the corners and gently press down to create those delightful wrinkles. Brush the top with more ghee.
Bake the Spinach Pie for 35 to 40 minutes, or until golden brown. If the crust browns too quickly, cover it loosely with foil.
Once baked, allow the pie to cool for at least 5 minutes before slicing into 12 generous pieces. Serve warm and enjoy!
