Heat olive oil in a skillet over medium heat.

Add 1 lb of fresh spinach, washed and chopped, and sauté until wilted, about 5 minutes.

In a mixing bowl, combine the sautéed spinach with 1 cup of crumbled feta cheese, 1 cup of ricotta cheese, and 2 large beaten eggs.

Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp freshly grated nutmeg.

Mix well until everything is evenly blended.

Preheat your oven to 375°F (190°C).

Brush a pie dish with 1/2 cup of melted butter.

Layer sheets of thawed phyllo dough in the dish, brushing each layer with butter to ensure a flaky texture.

Use about half of the package for a sturdy base!

Pour the delicious spinach filling into the prepared crust, spreading it evenly.

Gently fold the edges of the phyllo dough over the filling for a rustic look.

Brush the top with more melted butter and bake for 30-35 minutes until golden brown and crispy.

Allow the spinach pie to cool for a few minutes before slicing into it.