Greek spinach pie (Spanikopita)

Preheat the oven to 210°C (410°F). Wash the spinach and cut it into large pieces. Place in a colander and sprinkle with salt. Gently toss with your hands and let it sit for 5 minutes. Wrap the spinach in cheesecloth and squeeze out all excess liquid.

In a bowl, combine chopped garlic, onion, parsley, mint, nettles, nutmeg, and feta cheese. Add Greek yogurt, eggs, grated cheese, spinach, and lemon zest. Season with salt and pepper to taste.

In a bowl, mix melted butter and olive oil. Grease a 20 cm x 30 cm baking dish with the butter and oil mixture.

Cut the phyllo dough sheets to the size of (or slightly larger than) your baking dish. Place one layer of phyllo dough in the bottom of the dish, brush with the butter-oil mixture. Add another layer and brush with butter. Repeat the process until you have five layers of dough.