Spinach-and-Feta Pie

This is a variation on the Greek spanakopita from Cook’s Illustrated The Best International Recipe. It is labor intensive, but the taste is worth it!
1 lb. feta, crumbled
1 1/2 cups ricotta
4 eggs
2 Tbsp. dried dill
8 green onions, minced
Juice from 1 lemon
2 garlic cloves, minced
1 tsp. freshly grated nutmeg
3/4 tsp. salt
Pinch of pepper
30 oz. frozen chopped spinach, thawed and squeezed dry
Olive oil
1/2 lb. (14- x 9-inch) phyllo, thawed in fridge 24 hours
1/4 cup freshly grated Parmesan cheese

1. Combine feta and next 9 ingredients in a bowl. Stir in spinach until thoroughly combined.
2. Lightly brush a 13- x 9-inch baking dish with olive oil; place 1 phyllo sheet in dish. Brush thoroughly with oil, and repeat procedure with 7 sheets of phyllo. Spread half of spinach mixture evenly over phyllo. Cover with 4 additional sheets of phyllo, brushing each with oil.
3. Spoon remaining spinach mixture evenly over phyllo. Cover with 7 more sheets of phyllo, brushing each with oil and sprinkling Parmesan cheese over each (do not sprinkle cheese on top layer). Press phyllo down with hands to release any air pockets. Lightly score top in squares for serving with a sharp knife.
4. Bake at 400° for 30 to 35 minutes. Cool on a wire rack for 10 minutes. Cut into squares, and serve.