Greece’s Cherished Spanakopita

Place eggs in a large bowl and beat.

Add onion, garlic, feta, ricotta, Parmesan, lemon juice, dill and nutmeg and stir to mix completely.

Brush the bottom of a 9 x 13 x 2-inch baking pan with melted butter.

Layer 3 sheets of phyllo in bottom of pan. Brush phyllo sheets with butter. Repeat layering and buttering pastry until half of the package is used.

Spread the filling on the phyllo sheets. Cover the filling with the remaining phyllo sheets, layering with melted butter as before.

Sprinkle with Parmesan cheese, if desired and bake Spanakopita in a 350F oven for 35-45 minutes or until pastry is browned and filling is set. Cut into squares and serve.