![Supper Spanakopita](https://cdn.statically.io/img/www.foodandwine.com/thmb/o961bKdy4MKUhu-o9ZvRWIMrp5E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-supper-spanikopita-a2371dead123496ea0876df8887fe68e.jpg)
Ingredients
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Two 10-ounce packages frozen spinach, thawed
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2 large eggs
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8 ounces feta, crumbled
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1 cup ricotta
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1/4 cup chopped fresh dill
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1/4 nutmeg, finely grated
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Kosher salt
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Freshly ground black pepper
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1 stick (8 tablespoons) unsalted butter
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Eighteen 17- by 12-inch phyllo sheets, thawed if frozen
Directions
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Put the spinach in a colander and squeeze out as much excess water as possible. In a large bowl, stir together the eggs, feta, ricotta, dill, nutmeg and spinach. Season to taste with salt and pepper. Set aside.
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Melt the butter in a small saucepan, then remove from the heat.
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Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
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Take 1 phyllo sheet from the stack and arrange on a work surface with a long side nearest you (keeping the remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Continue until you have a stack of 6 buttered phyllo sheets.
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Spoon 1 1/4 cups of the spinach mixture along the bottom third of the buttered phyllo. Roll up and place the log, seam side down, on a baking sheet lined with parchment. Repeat with the remaining filling and phyllo, to make 3 logs total. Brush the tops of the logs with any remaining butter. Refrigerate the unbaked spanakopita for 30 minutes.
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Preheat the oven to 375°. Bake the spanakopita until phyllo is golden and crisp, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before cutting. To serve, cut each log in half.
Make Ahead
The spanakopita can be baked and then frozen, tightly wrapped, up to 2 weeks before serving.