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Ingredients
  • 2 (16- ounce) packages frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 1 bunch (about 7) scallions, thinly sliced, including some of the green part
  • 3 large eggs
  • 8 ounces (1 ½ cups) crumbled feta
  • 8 ounces (1 cup) whole milk ricotta
  • 3 tablespoons chopped fresh dill
  • ⅓ cup chopped fresh parsley
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks) unsalted butter, melted
  • 1 pound phyllo (filo) dough (about 18 sheets), defrosted in the refrigerator
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