Spanakopita - HAPPY VEG

Ingredients

• 1/4 C EVOO
• 1 Bunch Green Onions, sliced
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 600g Frozen Spinach
• 6 Tbsp. Fresh Dill, chopped
• 6 Tbsp. Fresh Parsley, chopped
• 1/2 Lemon, juiced
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. Cayenne
• 1/4 Tsp. Ground Nutmeg
• 1/2 Tsp. + Sea Salt
• Cracked Pepper To Taste
• 280g Full Fat Ricotta
• 200g Feta, crumbled
• 2 Large Free-Range Eggs, lightly beaten
• FOR THE PHYLLO
• 1/2 C Unsalted Butter, melted
• 454g Frozen Phyllo, thawed overnight in the fridge (You will need 17 sheets)
• White Sesame Seeds