Prepare the Spinach Filling:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.

• Add the chopped onion and sauté for about 5 minutes until softened.

• Add the garlic and cook for 1 more minute.

• Stir in the spinach and cook until wilted (or heated through if using frozen spinach).

• Season with salt, pepper, oregano, and nutmeg (if using). Remove from heat and let it cool for a few minutes.

• Stir in crumbled feta, ricotta (if using), and the beaten egg until fully combined.

Prepare the Phyllo Dough:

• Preheat your oven to 375°F (190°C).

• Brush a 9×13-inch baking dish or round tart pan with some of the melted butter.

• Lay the first sheet of phyllo dough in the pan, letting the edges hang over the sides. Brush with butter.

• Place another sheet on top and brush again. Repeat with about half of the phyllo sheets.

Assemble the Spanakopita:

• Spoon the spinach and feta filling evenly over the phyllo dough.

• Fold the overhanging edges of the phyllo over the filling to create a border.

• Continue layering the remaining phyllo sheets over the filling, brushing each sheet with melted butter.

• Once all the phyllo sheets are layered, tuck the edges into the pan to form a neat crust.

Bake the Spanakopita:

• Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.

• Rotate the pan halfway through for even baking, if needed.

Serve:

• Let the Spanakopita cool for 5-10 minutes before slicing. Serve warm or at room temperature.