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Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don't thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. You will need a 10-inch ovensafe nonstick skillet for this recipe.
SERVES: 4
TIME: 1 hour plus 10 minutes cooling
1 tablespoon unsalted butter
20 ounces frozen chopped spinach, thawed and squeezed dry
¼ teaspoon salt
¼ teaspoon pepper
3 garlic cloves, minced
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
8 ounces feta cheese, crumbled (2 cups)
6 ounces (¾ cup) whole-milk ricotta cheese
4 scallions, sliced thin
2 large eggs, lightly beaten
¼ cup minced fresh mint
2 tablespoons minced fresh dill
20 (14 by 9-inch) phyllo sheets, thawed
Olive oil spray
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