When I finally got around to trying out this recipe, I awarded it four stars. I served it for lunch along with soup to my "out of town" weekend guests. It was so delicious and easy to put together that I decided in advance that that it would be my "go to" recipe to make for all the "dish to pass" events that occur around the holidays.

It is not a sammysgrammy "original". I honestly don't remember where I printed it out from but it did have a url on the page. I'm including it here because I want to give credit where credit is due.
 http://www.bbcgoodfood.com/user/1281051/recipe/spinach-and-ricotta-pie

After my company and I all shared a lovely lunch, there was still half left over. I was jumping for joy. That meant that I could have luscious leftovers for several meals. I warmed a slice at a time in my toaster oven so that it would stay crispy and not get all limp and mushy in the microwave.

The measurements are in metric but I (completely technically challenged) figured it out. I'm sure the Americans reading this will be able to do so, as well.  I did receive some handy tips from other sources. #1 is defrost the phyllo in the fridge. It always wants to be cold. #2 Drain the ricotta, in the fridge,  overnight, in a fine sieve over a bowl (you want it as dry as possible) #3 same with the spinach - drain it to remove all liquid (finally putting it in a clean dishtowel and twisting it until it's as dry as possible. Shared with you for this holiday season by sammysgrammy.  Now it's ready to assemble and bake. Bon appetit