Make the Filling:

For Fresh spinach: In a large pan, wilt the spinach — you will likely have to work in batches — for about 4 minutes. Pour into a colander or, better yet, a salad spinner to drain any excess water. Roughly chop.

If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps.

Chop the scallions and herbs.

Transfer spinach, scallions, herbs to a large bowl.

Add the both the cheeses, black pepper, and eggs.

Mix well (I like to use my hands). Set aside the filling.

Phyllo Crust/Assembling the pie:

Preheat oven to 375ºF convection (if you have it).

Melt 1 stick of butter in a pan or in the microwave. If using olive oil, pour out at least 1 cup in a bowl (you may need up to another ½ cup).

Make sure the box of phyllo is at room temperature. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile.

I like to trim my phyllo before assembling the spanakopita, so one rectangle easily fits into my baking pan with no overhang. **See note on phyllo.

Dip your pastry brush in the melted butter or extra virgin and brush a 9" x 13" baking pan with butter or olive oil.

Pick up one leaf of phyllo and lay it in the pan. Lightly brush phyllo with oil/butter. Repeat layering the phyllo buttering each individual leaf. Layer about half of the leaves(** see note) in your package on the bottom.

Dampen a kitchen towel and lay it on top of the unused phyllo. This keeps them from drying out.

Pour the filling on top of the phyllo leaves in the pan. Evenly distribute it across the pan.

Start making your top crust by adding a leaf of phyllo, brushing it with butter or olive oil it and adding another on top. Repeat the process for the rest of the leaves.

Make sure to butter/oil your top piece of phyllo.

Score the pie with your knife. You should be able to divide the pie evenly into 12 square pieces.

Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour. Start checking for color after 30 minutes.