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Directions:.
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Heat olive oil in pan and saute the green onions and shallots until tender.
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Add the spinach, parsley and dill to saute for another 5 minutes.
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Season with nutmeg, salt and pepper.
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Set aside to cool.
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In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
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Fold in the cooled spinach mixture.
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Preheat the oven to 350F.
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Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
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Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers.
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If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
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Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
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Brush on a final layer of butter and bake until golden brown, about 35 minutes.
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It may help to score the top of the phyllo with a knife before baking so that its easier to cut after.
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This dish can be served as a main course, an appetizer or a side dish.
