2 eggs
1 env. Good Seasons Italian salad dressing mix
1/4 tsp. nutmeg
1 (15 oz.) container whole milk Ricotta cheese
1 (10 oz.) pkg. Birds Eye 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 lightly with salad dressing mix and nutmeg. Stir in Ricotta cheese, spinach, and Mozzarella cheese; set aside. Unfold pastry sheets; cover with waxed paper and then a damp towel to prevent drying until ready to use. 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 plate. Gently press into pie plate. Spoon in cheese mixture. Fold sheets over mixture to cover. Butter and layer remaining sheets; then crumble into a ball and place in center of pie. Brush top of pie with butter. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Let stand 10 minutes. makes 8 servings.