Make authentic Greek spanakopita by layering a spinach and feta mixture between layers of phyllo dough. You need phyllo, spinach, feta cheese, kefalotyri cheese and fresh herbs.
To make spanakopita, saute 2 pounds of coarsely chopped fresh spinach over medium-high heat, tossing often, for four minutes. While draining the cooked spinach in a colander, cook 1 bunch of minced scallions in 3 tablespoons of extra-virgin olive oil, and add the spinach back to the skillet. Allow the mixture to cool for a few minutes before stirring in 2 beaten eggs, 2 cups of crumbled feta cheese, 1/2 cup of finely grated Greek kefalotyri cheese, 1/2 cup of finely chopped fresh dill and 1/3 cup of finely chopped fresh flat-leaf parsley. Season the mixture with 1/4 teaspoon of freshly grated nutmeg and 1/2 teaspoon of sea salt.
Brush 18 phyllo dough sheets with 1/3 cup of extra-virgin olive oil. Layer 9 of the oiled phyllo sheets on the bottom of a baking pan, and spoon the spinach filling over them. Place the remaining 9 oiled phyllo sheets on top of the spinach filling, making sure that the filling is completely covered with the dough. Score the top 8 phyllo sheets in both directions to create diamond shapes, and brush 2 teaspoons of whole milk over the top. Bake the spanakopita at 375 degrees Fahrenheit for 35 to 45 minutes.