Spanakopita (Greek Spinach and Feta Pie)

Preheat your oven to 375°F (190°C) and lightly brush a 9x13 inch baking pan with melted butter.

Place the chopped spinach in a colander, sprinkle with a little salt, and let it sit for 10 minutes. Squeeze out as much moisture as possible by hand or using a kitchen towel until the spinach is very dry.

In a large mixing bowl, combine the dried spinach, green onions, dill, parsley, crumbled feta, beaten eggs, nutmeg, and black pepper. Mix until well combined.

Unroll the phyllo pastry and keep it covered with a damp kitchen towel to prevent it from drying out.

Lay one sheet of phyllo into the prepared pan, allowing the edges to hang over slightly, and brush it lightly with melted butter. Repeat this process with 7 more sheets, brushing each with butter.

Spread the spinach and feta mixture evenly over the top phyllo layer.

Layer the remaining 8 sheets of phyllo on top of the filling, brushing each individual sheet with melted butter.

Use a sharp knife to score only the top layers of the phyllo into squares or diamonds (do not cut all the way through to the bottom).

Bake for 40-45 minutes or until the pastry is deep golden brown and crisp.

Let it rest for 10-15 minutes before cutting all the way through and serving.