Bring phyllo dough to room
temperature (keep in package). Unroll
and place a damp paper towel on top of
sheets. Heat oven to 350°.
Meanwhile, heat oil in a large sauté pan
over medium heat. Add onion and cook
5 minutes. Add spinach (in batches, if
necessary). Cook 5 minutes or until just
wilted. Transfer to a bowl to cool slightly.
Drain excess liquid by gently pressing
mixture. Roughly chop and return to
bowl. Stir in eggs, cheese, mint, oregano,
nutmeg, salt and pepper. Set aside.
Brush a 13 x 9-inch pan with a bit of the
melted butter. Place a phyllo sheet on
bottom of pan; brush with more melted
butter. Continue layering sheets,
brushing each with butter, until there is a
stack of 10. Spread spinach mixture
evenly on top (drain before doing so if
more liquid has accumulated). Layer the
remaining 10 sheets, brushing each with
butter. Score spanakopita into 12 squares.
Bake at 350° for 45 minutes or until
golden. Let stand 10 minutes, then slice
into squares along scored lines.