1/4 C olive oil
3/4 C scallions
1/2 lb feta cheese, crumbled
1 C ricotta cheese
2 Tbsp grated Parmesan or Kafaloteri cheese
2 Tbsp chopped parsley (optional)
4 eggs, beaten
1/4 tsp nutmeg (optional)
salt and pepper
1 to 1 1/2 sticks of butter
8 oz phyllo sheets
If using fresh spinach (frozen spinach directions are next), wash and discard stems and steam for about 8 minutes, until leaves wilt. Drain well and pat dry. If using frozen spinach thaw and remove excess water.
Heat the olive oil in a small skillet and saute the scallions until limp, not browned.
In a large bowl combine spinach, scallions (with oil from pan), feta, ricotta, Parmesan cheeses, parsley (if using), eggs, Nutmeg (if using) and salt and pepper.
Brush 9 x 13 pan with butter. Brush phyllo sheet with butter, fold in half and layer 4 - 5 sheets in pan. Spread filling into pan over phyllo sheets. Lay another 4 - 5 sheets, buttered in the same way on top of the filling and brush with butter. Bake at 375 degrees for about an hour, until golden.
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