Greek Spinach and Feta Phyllo Pie

Preheat the oven to 350ºF.
Remove large, tough stems from spinach leaves.
Wash spinach leaves thoroughly, squeeze out excess water, and dry on paper towels.
Chop spinach into ½-inch pieces (if using frozen spinach, squeeze out excess moisture).
Heat olive oil in a large frying pan over medium-high heat.
Add scallions and cook for 4 minutes, stirring constantly.
Add spinach and cook for an additional 3 minutes.
Remove the pan from heat and let it cool for 5 minutes.
Stir in parsley, dill, eggs, feta cheese, salt, pepper, and nutmeg.
Set aside.
Butter a 9x13-inch baking pan.
Layer 7 sheets of phyllo pastry, brushing each sheet with melted butter.
Spread the spinach filling evenly over the phyllo.
Trim off excess phyllo and fold it over the filling.
Layer the remaining 7 sheets of phyllo, brushing each sheet with melted butter.
Trim off excess phyllo and brush the top of the pie with melted butter.
Place the pan on the middle oven rack and bake for 40 minutes or until the crust is golden.
Cool for 5 minutes before cutting into squares.