Spanikopita is Greek for "Spinach pie". Do NOT stress over the filo dough. Think of that aspect like pie dough. You're making a top layer and a bottom layer. Don't worry about splits and such, or complicated applications of layer of this, layer of that. It's not important in this recipe. Almost every recipe I found for it in early part of the 21st century included ricotta. I hate ricotta, and never felt it belonged in spanikopita. After some research, I did discover a Greek cheese similar in taste called Myzithra (sometimes called Xinomyzithra) that has a similar taste, but has more body and does not leave an empty spot on the middle of your tongue. In that regard, it's more traditional to what I think the Greek immigrants intended when they came to the US. Go with aged Myzithra if possible, as it would otherwise alter the liquid content of the dish. If you do this make sure you do not use salt in your sweating of the aromatics. Aged myzithra is very salty on its own. I use green onions in this recipe because I feel they are less pungent and allow more of the other flavors to come out. Against very traditional versions of this recipe, I do use parmesan and/or romano cheeses. (Some controversy regarding this choice has popped up in casual sharing of this recipe, pointing out the frequent use of ricotta usually calms things down considerably.) If your income is limited (and I recently made this recipe under such conditions) substituting garlic powder for chopped garlic, onion powder for the green onions, using canned instead of frozen spinich, and using cheaper options for the parmesan still produces a very edible product, it just does not have the "WOW" factor this recipe usually produces. Spinach is the main ingredient here, and it deserves some attention. Use frozen. It is a big time saver, fresh isn't pre-chopped, and the taste quality is not the same, unless you picked it and put it in the pot inside of a few hours. This is essentially a vegetable pie so it is going to be heavily cooked regardless. For two people, the simple weight of this recipe ensures leftovers, even with seconds. It's very reheatable.