1/2 lb. (2 cups) crumbled feta cheese
16 oz. (2 cups) whole milk ricotta cheese
3 eggs, lightly beaten
1 bunch scallions, minced
1/4 cup chopped fresh dill
2 tbsp. minced fresh parsley
4 medium cloves garlic, minced
Juice of 1 lemon (about 3 tbsp.)
1 tsp. ground nutmeg
1 tsp. black pepper
2 tsp. kosher salt
2 lbs. frozen, chopped spinach, thawed and squeezed dry
2 tbsp. grated parmesan cheese
1/2 lb. frozen phyllo dough, thawed in the refrigerator
3/4 cup olive oil
1. Add all of the filling ingredients together in a bowl. Stir gently together until combined (mixture can be covered and refrigerated for up to 2 days before using).
TO MAKE A PIE:
1. Adjust oven rack to middle position and preheat to 400F. Brush olive oil liberally on the bottom and sides of a 13" x 9" casserole.
2. Place one sheet of phyllo pastry on the bottom of the pan (if the sheet is not large enough to cover the bottom, just cut some extra pieces to fit).
3. Brush the top of the sheet with olive oil.
4. Layer another phyllo pastry sheet on top and brush with oil. Continue layering sheets and brushing each with oil, for a total of 8 phyllo sheets.
5. Spread half of the spinach mixture over the phyllo sheets. Sprinkle with 1 tbsp. of grated parmesan.
6. Layer 4 sheets of phyllo over the mixture, brushing each with olive oil.
7. Spread over the remaining half of the spinach mixture and sprinkle with 1 tbsp. grated parmesan.
8. Layer with seven more sheets of phyllo, brushing each with olive oil.
9. Score the top 3 layers of phyllo with a sharp knife to form individual serving squares (don't cut all the way through the phyllo sheets). This will help you to cut the pastry after it's baked.
10. Bake the casserole for 30-35 minutes, rotating the casserole halfway through cooking to ensure even browning. Bake until the phyllo is a light golden brown.
11. Remove the casserole from the oven and let cool 10-15 minutes or several hours to room temperature.
Dish can be wrapped and refrigerated for up to 4 days. Best eaten at room temp or reheated at 350F.
TO MAKE PASTRY TRIANGLES:
1. Use the same recipe for pie except reduce quantities by half and use 1 lb. instead of 1/2 lb. of phyllo dough.
2. Adjust oven racks to the upper and lower middle positions. Preheat oven to 375F.
3. Place one phyllo sheet on a flat surface and brush thoroughly with olive oil. Top with a second sheet and brush with oil. Cut each sheet in half, lengthwise.
4. Place a heaping tablespoon of filling on the bottom left-hand corner of one of the strips. Fold over to form a triangle, and continue folding over to the end of the strip. Brush the top with oil and place on a 2-parchment paper-lined baking sheet, seam side down. Repeat with the remaining phyllo and filling.*
5. Bake for about 20 minutes, rotating halfway through, or until the phyllo is lightly golden.
*NOTE: Unbaked pastries triangles can be frozen - place in a single layer on a parchment-lined baking sheet and freeze for about 1 hour; place the frozen pastries in a Ziplock-type bag and freeze for up to a month. Bake at 375F (do not thaw before baking) for 20 minutes or until golden.