Ingredients:

• 1 pound fresh spinach, washed and chopped
• 1/2 cup chopped scallions
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 cup bread crumbs
• 1/2 cup melted butter
• 1 package phyllo dough, thawed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the spinach, scallions, dill, parsley, feta cheese, Parmesan cheese, salt, pepper, and nutmeg.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
5. Add the spinach mixture to the skillet and cook for 5 minutes, stirring occasionally.
6. Add the chicken broth and bread crumbs and cook for an additional 2 minutes, stirring constantly.
7. Remove the skillet from the heat and stir in the melted butter.
8. Unfold the phyllo dough and cover it with a damp cloth to keep it from drying out.
9. Place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter.
10. Repeat with about 5 more sheets of phyllo dough, brushing each layer with melted butter.
11. Spread the spinach filling over the top of the phyllo dough.
12. Repeat the layering process with the remaining sheets of phyllo dough and melted butter.
13. Cut the spanakopita into squares or triangles.
14. Place the spanakopita on a baking sheet and bake for 25 to 30 minutes, or until golden brown and crispy.
15. Serve immediately and enjoy!