How to make it

  • 1. FOR THE FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.)
  • 2. FOR THE PHYLLO LAYERS: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Brush a 13 by 9-inch baking dish liberally with oil. Following the illustrations below, lay 1 phyllo sheet in the bottom of the prepared dish, and brush thoroughly with oil. Repeat with 7 more phyllo sheets, brushing each with oil. Spread half of the spinach mixture evenly into the dish. Cover with 4 more phyllo sheets, brushing each with oil.
  • 3. Spread the remaining spinach mixture evenly into the dish. Cover with 7 more phyllo sheets, brushing each with oil and sprinkling each with about 1 tablespoon of Parmesan. Lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with Parmesan).
  • 4. Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets. Using a sharp knife, lightly score the pie into serving squares but do not cut through more than the top 3 sheets of phyllo. Bake until the phyllo is golden and crisp, 30 to 35 minutes. Cool on a wire rack for at least 10 minutes or up to 2 hours before serving. (The pie can be wrapped tightly in plastic wrap and refrigerated for up to 4 days. Leftovers are best at room temperature or reheated in a 350-degree oven until crisp and heated through, about 25 minutes.)

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    " It was excellent "
    boosan21 ate it and said...
    i love the drawings. makes it look so easy.
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