2 eggs
1 env. dry Italian Salad Dressing
1/4 tsp. nutmeg
1 (15 oz.) container whole milk Ricotta cheese
1 (10 oz.) pkg. chopped spinach, thawed and well drained
1/2 c. shredded Mozzarella cheese
15 sheets (1/2 pkg.) 12 x 17 inch phyllo pastry dough
1/2 c. (1 stick) butter, melted

Beat eggs slightly with salad dressing mix and nutmeg. Stir in Ricotta cheese, spinach and Mozzarella cheese; set aside. Unfold pastry sheets; cove with waxed paper and then a damp towel to prevent drying. Brush each sheet with butter as it is layered. Layer 6 buttered sheets and place in center of 9-inch pie plate with ends extending beyond rim. Layer 6 more sheets and place crosswise completely covering pie plate. Gently press into plate. Spoon in cheese mixture. Fold sheets over mixture to cover.