Spanakopita

Make sure the spinach is dry before starting.
Heat 1/2 cup of the olive oil in a deep pan and sauté the onions and green onions until tender.
Add the spinach, parsley and dill, and cook until the spinach is wilted, 5 – 10 minutes
Stir in the the nutmeg, salt and pepper. Continue cooking until any excess moisture evaporates. Remove from the heat and set aside.
In a separate mixing bowl, combine the feta, eggs and ricotta.
Add the cooled spinach and mix until well combined.
Combine the melted butter and remaining 1/4 cup olive oil in a bowl. Use a pastry brush to lightly grease 2 (9 x 12-inch) rectangular pans.
Carefully remove the phyllo roll from its packaging. Using scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other stack.
Preheat the oven to 350F.
Layer 10 sheets of phyllo on the bottom of each pan. Brush each sheet with the butter-olive oil mixture before adding the next sheet.
Add half of the spinach mixture to each pan and flatten into an even layer.
Layer another 10 phyllo sheets on top of the spinach mixture in each pan, brushing each sheet with the butter-olive oil mixture before adding the next sheet.
Gently score the top layer of the phyllo to make cutting easier once cooked.
Bake 20-25 minutes, until the pie is golden brown.
Let cool for a few minutes before slicing.

Recipe adapted from TheSpruceEats.com