Wash and drain chopped spinach. (If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry).

Heat olive oil in a deep sauté pan or large Dutch oven.

Sauté onions and green onions until tender.

Add spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through.

Add nutmeg and season with salt and pepper.

If using frozen spinach, cook until excess moisture evaporates. Spinach mixture should be on the dry side.

Remove from heat and set aside to cool.

In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled spinach mixture and mix until combined.

Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans.

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Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

 

Prepare the Pie:

Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture.

Add half of the spinach mixture in an even layer and press with a spatula to flatten.

Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture.

Repeat the process with the second pan.

Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later.

Bake in a preheated 350F degree oven until the pie turns a deep golden brown.

Bake for approximately 25 minutes.

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​Unbaked pie can be frozen for use later.

If the pie is frozen when you put it in the oven, you will need approximately 45 minutes cooking time.

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Another version, yields a small amount for 9x13 pan but very good 

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