Spanikopita

1 1/4 oz butter
2 1/2 oz minced shallots
2 1/2 T minced garlic
15 oz spinach, cleaned and stems removed
1 1/4 t nutmeg
1 1/4 T chopped dill
7 1/2 oz feta cheese, crumbled
2 1/2 oz mozzarella cheese, grated
1 1/4 t salt
pinch ground black pepper
15 phyllo sheets
10 oz butter, melted

1.Melt butter in sauté pan over moderate heat until it starts to bubble. Add shallots and garlic to the butter and sweat until translucent.

2.Add spinach, nutmeg, and dill and sauté gently until spinach is wilted, 1-2 minutes. Transfer the spinach mixture to a stainless-steel bowl and allow it to cool to room temperature. Add cheeses and season with SP. Keep filling refrigerated until needed.

3.Lay one sheet of phyllo dough on cutting board. Brush it lightly with melted butter.

Place another sheet of phyllo dough directly on the buttered sheet and brush it lightly with butter. Repeat with a third sheet of phyllo.

4.Cut phyllo dough lengthwise into 6 even strips. Place 1 oz spinach filling on bottom right corner of each strip. Fold bottom right corner of a strip diagonally to the left side of the strip to create a triangle of dough encasing the filling. Fold bottom left point of dough up along left side of dough to make a triangle and seal in the filling.

5.Fold bottom left corner of dough diagonally to right side of dough to form a triangle. Fold the bottom right point up along the right edge of dough. Repeat until end of strip is reached and you have a triangle of layered phyllo dough with the filling wrapped inside. Repeat with each step.

6.Place phyllo triangles on a parchment-lined pan and brush each with melted butter.

7.Bake 400 until golden brown, 15-20 minutes. Serve immediately.