Spanakopita

Preheat oven to 375°F. If using fresh spinach, wilt it in a large skillet over medium heat (about 5 minutes), then transfer to a colander and press out excess moisture. If using frozen spinach, thaw thoroughly and squeeze dry.

Dice the onion and mince the garlic. In a large bowl, combine the drained spinach, crumbled cheese, onion, garlic, fresh herbs, beaten eggs, salt, pepper, and nutmeg. Mix gently until just combined.

Brush a 9x13 inch baking pan lightly with olive oil. Lay one sheet of phyllo dough in the pan, pressing gently into corners, and brush with oil. Repeat with 5-6 more sheets, brushing each one.

Spread the spinach-cheese filling evenly over the phyllo base. Top with 5-6 more phyllo sheets, brushing each with oil and pressing gently to seal.

Using a sharp knife, score the top phyllo layers into 8 portions (cut diagonal lines to create triangles or squares, but do not cut all the way to the bottom). Brush the entire top generously with remaining olive oil.

Bake for 35-40 minutes, until the phyllo is golden brown and crispy. The filling should be set and lightly firm when pressed.

Let cool for 5-10 minutes, then cut along the pre-scored lines and serve warm or at room temperature.