Greek Spanakopita with Spinach, Feta, and Flaky Phyllo

Instructions

1. Pile the spinach into a colander set in the sink and toss with the 1 tablespoon salt. Let it sit for 15 minutes, then press firmly with a plate to wring out as much water as possible and chop coarsely; the filling should look more like a thick green salad than a wet puree.
2. Warm the 1/4 cup olive oil in a wide skillet over medium heat and cook the onion until soft and translucent. Add the scallions and cook just until wilted, then transfer to a large bowl and let cool for 5 minutes.
3. Stir the spinach, dill, parsley, feta, ricotta, eggs, a few grinds of pepper, and a pinch of nutmeg into the onion mixture. Taste and add more salt only if the feta is mild.
4. Stir together the melted butter and the olive oil for brushing. Brush a 9x13-inch baking dish with the mixture. Lay a sheet of phyllo in the dish, brush lightly, and repeat until you have 8 to 10 layers, keeping the rest of the phyllo covered with a damp towel to stop it from drying out.
5. Spread the filling evenly across the phyllo. Top with another 8 to 10 brushed phyllo layers, tucking the edges in so the pie is fully sealed. Score the top into squares with a sharp knife, cutting through the upper layers only so the pie slices cleanly later.
6. Bake at 375 degrees F until the top is deeply golden and crackly and the filling is firmly set, about 45 to 55 minutes. Rest for 15 minutes before cutting along the scored lines and serving warm or at room temperature.