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Ingredients
  • Two 10-ounce packages frozen spinach, thawed
  • 2 large eggs
  • 8 ounces feta, crumbled
  • 1 cup ricotta
  • ¼ cup chopped fresh dill
  • ¼ nutmeg, finely grated
  • Kosher salt
  • Freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • Eighteen 17- by 12-inch phyllo sheets, thawed if frozen
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