Spanakopita - The Student Chef

Ingredients

• 2 pounds curly leaf spinach rinsed NOTE: 1 1/2 #s if using frozen
• 1/4 cup water
• 12 ounces feta cheese rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
• 3/4 cup Greek yogurt
• 4 medium green onions sliced thin (about 1/2 cup)
• 2 large egg beaten
• 1/4 cup mint leaves minced
• 2 tablespoons dill leaves minced
• 3 cloves garlic minced or pressed through garlic press (about 1 tablespoon)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cayenne pepper
• 7 tablespoons butter melted
• 1/2 pound phyllo dough (14 by 9-inch) thawed
• 1 1/2 ounces Pecorino Romano cheese grated fine (about 3/4 cup)
• 2 teaspoons sesame seeds (optional)