For the Filling:
1 pound (450g) fresh spinach, washed and chopped
1 cup feta cheese, crumbled
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs, beaten
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
For the Pastry:
1 package of phyllo dough (thawed if frozen)
1/2 cup melted butter or olive oil
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, beaten eggs, and nutmeg (if using). Add the cooked spinach mixture and mix well. Season with salt and pepper to taste.
Assemble the Spanakopita:
Preheat the oven to 375°F (190°C).
Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter or olive oil. Place another sheet on top and brush it as well. Repeat this process for about 4-5 sheets.
Place a generous scoop of the spinach and cheese filling along one edge of the phyllo dough.
Fold the sides of the phyllo dough over the filling, then roll it up like a burrito. Place the rolled spanakopita seam-side down on a baking sheet. Repeat the process with the remaining filling and phyllo dough.
Bake the Spanakopita:
Brush the tops of the spanakopita with more melted butter or olive oil.
Bake in the preheated oven for about 25-30 minutes, or until the spanakopita is golden brown and crispy.