Spinach and Feta Phyllo Pie

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

Sauté the fresh spinach in a large pot until wilted. Transfer to a colander and, once cool enough to touch, squeeze it very firmly with your hands or a kitchen towel to remove all excess liquid.

In a large mixing bowl, combine the squeezed-dry spinach, crumbled feta, chopped scallions, dill, nutmeg, and beaten eggs. Mix until well combined and season with a pinch of salt and pepper.

Unroll the phyllo dough. Place one sheet in the bottom of the pan and brush with melted butter. Repeat this process until you have 8 sheets layered, each brushed with butter.

Spread the spinach and feta mixture evenly over the layered phyllo.

Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go.

Using a sharp knife, score the top layers of the pastry into 8 or 12 squares to make serving easier later.

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

Allow the pie to rest for 10-15 minutes before cutting all the way through the scored lines and serving.