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1
Preheat the oven to 300F.
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2
Heat the oil in a large skillet over medium heat; add the scallions a minute later.
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3
Cook until they begin to soften, 3 to 5 minutes, then add the spinach.
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4
Season with salt and pepper and cook, stirring occasionally, until the spinach is completely wilted, less than 5 minutes.
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5
Turn the mixture out into a bowl and let it cool, then stir in the pine nuts and sultanas if youre using them.
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6
Beat together the feta and eggs in a separate bowl.
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7
Season the mixture with the nutmeg and some black pepper, then taste and adjust the seasoning.
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8
Brush the bottom of a 9 x 13-inch baking dish with butter.
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9
Lay 6 or 7 phyllo sheets in the pan, brushing each sheet with melted butter; the edges of the sheets should hang over the rim of the pan.
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10
Spread half of the cheese mixture over the phyllo and top it with half of the sauteed spinach and scallions.
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11
Lay another 4 sheets of phyllo on top of the spinach, buttering each sheet, then top the phyllo with the remaining cheese and spinach.
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12
Fold in the edges to enclose the pie, sealing with melted butter and additional buttered phyllo if necessary.
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13
Score the top of the pie into squares or triangles and bake for 35 to 45 minutes, until golden brown.
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14
Serve warm or at room temperature.
