Spanikopita

• 10 sheets phyllo dough
• 20 oz baby spinach
• 4 oz pine nuts
• 1 tsp nutmeg
• 8 oz Feta cheese crumbled
• 1 pound goat cheese
• 4 ounces toasted pine nuts
• 2 sprigs rosemary
• 8 ounces melted butter

Directions

Preheat the oven to 400 degrees F. Heat some olive oil over medium in a large saucepan. Add the spinach and the nutmeg and cook until reduced and most of the liquid has evaporated. In a small pan lightly toast the pine nuts. Melt the butter over low heat with the rosemary sprigs. Once the spinach is done, allow to cool. Then place in a sieve or colander and press to remove as much moisture as possible. Toss the cheese, nuts and spinach together and season with salt and pepper. Cut phyllo in half long ways and cover with a damp paper towel. Brush a piece of phyllo with butter and lay out long ways in front of you. Place about 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, like folding a flag, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan in a preheated 400 degree oven for 15 minutes or until golden brown and crispy.