Spanakopita
INGREDIENTS
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2 (10-ounce) bags curly leaf spinach, rinsed
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1/4 cup water
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12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
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3/4 cup whole-milk Greek yogurt (see note)
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4 medium scallions, sliced thin (about 1/2 cup)
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2 large eggs, beaten
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1/4 cup minced fresh mint leaves
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2 tablespoons minced fresh dill leaves
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3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
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1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground black pepper
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1/4 teaspoon table salt
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1/8 teaspoon cayenne pepper
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Phyllo Layers
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7 tablespoons unsalted butter, melted
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1/2 pound (14 by 9-inch) phyllo, thawed (see note)
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1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup)
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2 teaspoons sesame seeds (optional)
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