Greek Vegetable Pie

Instructions

1. Prepare the vegetables
   Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the spinach in batches, stirring until wilted. Remove from heat and let cool completely.
2. Make the filling
   Once the spinach mixture has cooled, squeeze out excess moisture using a clean kitchen towel or paper towels. In a large bowl, combine the spinach mixture with dill, parsley, feta cheese, beaten eggs, ricotta cheese, oregano, nutmeg, salt, and pepper. Mix thoroughly until well combined.
3. Prepare the phyllo layers
   Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with olive oil. Lay one sheet of phyllo dough in the dish, allowing it to overhang the edges. Brush lightly with olive oil. Repeat with 4 more sheets, brushing each with oil, and rotating the position of each sheet slightly to create a star pattern with the overhanging edges.
4. Add the filling
   Spread the spinach and cheese mixture evenly over the phyllo layers in the baking dish. Fold the overhanging phyllo edges over the filling, brushing with a little olive oil between each fold.
5. Add the top layers
   Layer the remaining 5 sheets of phyllo on top, brushing each sheet with olive oil. Tuck in any overhanging edges. Using a sharp knife, score the top layers into serving-sized squares, being careful not to cut all the way through to the filling.
6. Bake the pie
   Bake in the preheated oven for 45-50 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let cool for 10-15 minutes before cutting along the scored lines and serving.