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1
Put the spinach in a colander and squeeze out as much excess water as possible.
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2
In a large bowl, stir together the eggs, feta, ricotta, dill, nutmeg and spinach.
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3
Season to taste with salt and pepper.
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4
Set aside.
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5
Melt the butter in a small saucepan, then remove from the heat.
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6
Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
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7
Take 1 phyllo sheet from the stack and arrange on a work surface with a long side nearest you (keeping the remaining sheets covered) and brush with some butter.
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8
Top with another phyllo sheet and brush with more butter.
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9
Continue until you have a stack of 6 buttered phyllo sheets.
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10
Spoon 1 1/4 cups of the spinach mixture along the bottom third of the buttered phyllo.
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11
Roll up and place the log, seam side down, on a baking sheet lined with parchment.
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12
Repeat with the remaining filling and phyllo, to make 3 logs total.
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13
Brush the tops of the logs with any remaining butter.
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14
Refrigerate the unbaked spanakopita for 30 minutes.
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15
Preheat the oven to 375.
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16
Bake the spanakopita until phyllo is golden and crisp, 30 to 35 minutes.
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17
Remove from the oven and let rest for 5 minutes before cutting.
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18
To serve, cut each log in half.
