Ingredients
32ozfrozen chopped spinach,(2 pkg), thawed
1tbspolive oil
1bunchscallions,thinly sliced, including some of the green part
3large eggs,lightly beaten
8ozcrumbled feta,(about 1½ cups)
8ozwhole milk ricotta,(1 cup)
3tbspfresh dill,chopped
⅓cupfresh parsley,chopped
½tspkosher salt
8ozunsalted butter,(2 sticks), melted
1lbphyllo (filo) dough,(about 18 sheets), defrosted in the refrigerator
Preparation
Center a rack in the middle of the oven and preheat the oven to 375 degrees F.
Squeeze the excess moisture from the spinach in a towel or with hands. Make sure to get as much liquid out of the spinach as possible. Set aside.
In a small saucepan over medium heat, heat the oil. Add the scallions and cook, stirring, for 2 minutes, or until soft but not brown. Cool briefly.
In a large bowl, lightly beat the eggs. Add the scallions, feta, ricotta, dill, parsley, salt, and squeezed spinach. Stir to combine.
Brush the bottom and sides of a 9×13-inch baking dish with melted butter.
Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan.
Repeat buttering and layering the phyllo with 8 more sheets.
Spread the filling evenly over the phyllo. Butter a phyllo sheet and place it on top of the filling. Repeat with 8 more sheets, as before.
With a sharp knife, trim the excess phyllo so the edges of the dough are flush with the inside edges of the pan.
Position the baking dish with the long edge parallel to the counter. Without cutting too deeply into the filling, make 4 vertical cuts and 3 horizontal cuts through the top phyllo sheets to form 12 squares.
Bake for 35 to 40 minutes, or until the phyllo is golden brown.
