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Print this recipe here: Ingredients 2 pounds #4 phyllo pastry, at room temperature 1 pound or 3 bunches baby spinach, chopped 2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill 6 scallions, thinly sliced 15 ounces ricotta cheese, full fat, and at room temperature 1 pound feta cheese, crumbled 4 eggs, beaten and at room temperature 1 pound butter, melted 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper to taste Instructions Preheat your oven to 375 °F, 190 °C. Line 2 half-sheet baking pans with parchment paper. Make the filling: Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined. Add the scallions and beat until combined. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated. Mix everything together with a spatula an
