Spanikopita

Heat olive oil in a heavy-bottomed skilled over medium heat. Add scallions, shallot, and garlic and heat until lightly brown. Add the spinach and cook until wilted and tender, about 4 minutes. Remove from heat and let cool.

In a separate bowl, combine feta, ricotta, parmesan/kefalotyri, dill, parsley, nutmeg, lemon juice, salt, pepper, and eggs. Combine cheese mix with spinach, gently.

Remove phyllo from refrigerator and cover with a lightly damp kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter, then slice into 6 long, evenly sized strips (about 12"-x-3" each). Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used.

Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly before serving.