• Preheat your oven to 400℉

To Make the Filling:

• In the bowl of a stand mixer, using the paddle attachment add 1 lb ricotta cheese, 1 lb greek feta, crumbled, 6 green onions, sliced small, 3 tsp dill, 3-4 Tbsp Olive oil, ½ tsp salt, ½ tsp pepper and mix on low until combined
• Add the chopped spinach a handful at a time, combining after each handful until combined with the cheese mixture
• In a small bowl, beat the eggs with a fork then add them to the cheese and spinach mixture and mix on low until combined

To Assemble the Pie:

• sprinkle the panko evenly onto the bottom of the sheet pan into a thin layer
• Take 3 sheets of phyllo and lay it on top of the bread crumbs, if some hangs over that's fine you can tuck it in later.
• Sprinkle the top layer with some of the melted butter
• next take 2 sheets of phyllo and lay it so that half is in the pan and half is hanging outside of the pan. Do this on each side (so you have pastry hanging off all 4 sides), sprinkle with butter between the layers
• Next, place all of the cheese and spinach filling over the top of the phyllo and then fold the phyllo in over the filling, sprinkling butter between the layers as you go
• set aside 6 sheets of phyllo, then with the remaining sheets, lay them on top of the phyllo you just folded over top of the filling, again drizzle butter between the layers.
• With the 6 sheets you set aside, taking each sheet, crumple it like an accordian and place it on top of the pastry along the short edge of the pan, repeat with all 6 sheets until the top is covered, then drizzle the remaining butter over the top, brush if needed.
• Cut the spanakopita into 12 equal pieces (or more if you want them smaller)
• Bake for 55 minutes or until golden brown on the middle rack of your oven
• Once done, let sit for 15 minutes before cutting and serving.