Pull, thaw and thoroughly DRAIN the spinach. It will ruin the dish if it's soggy.
Chop the spinach
Dice the yellow onions
Dice green onions
Chop the parsley
Chop the dill
Lightly beat the eggs
Melt the butter.
Drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.
Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender. Add the spinach, parsle, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.
Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled spinach mixture and mix until combined.
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease dutch ovens
Unwrap the Phyllo:
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12x18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to fit in the DO. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Prepare the Phyllo:
Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add half of the spinach mixture in an even layer and press with a spatula to flatten.
Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Repeat the process with the second pan.
Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later.
Bake until the phyllo turns a deep golden brown, approx 20 to 25 min