2 tablespoons olive oil, plus more for brushing on the phyllo
1 bag of baby spinach
1 cup ricotta cheese
½ cup feta cheese, crumbled
2 eggs, slightly beaten
1 teaspoon nutmeg
1 package frozen phyllo pastry
½ teaspoon salt, plus more for seasoning on the phyllo
1 teaspoon freshly ground black pepper, plus more for seasoning on the phyllo
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the acorn squash and cut it in half. Scoop out the seeds and discard, then cut each half in half so that you have 4 wedges. Rub olive oil all over the fleshy (non-skin side) of the acorn squash, then place in a small baking dish (a square one will do) and roast for 25-40 minutes until you can stick a butter knife easily through the pieces of squash all the way through to the skin. Remove the squash from the oven and let it cool. Keep the oven on and put a baking sheet in the oven to heat.
While the squash is cooling, drizzle a little (around 1 teaspoon) of olive oil in a medium sized skillet and heat over medium-high heat. Add the spinach, a little at a time, stirring it with a spatula to let the spinach wither and turn dark green. Remove from the heat and drain the spinach in a colander, pressing down on the spinach with your spatula to get out some of the moisture. Transfer to a bowl and let cool.
When the squash is cool enough to handle, using a spoon, scoop out the flesh of the squash or peel the skin off, whichever is easier. Put the squash in a mixing bowl and mash it with a wooden spoon so that there aren't any big chunks. Add the ricotta, eggs, feta, nutmeg, ½ teaspoon salt and 1 teaspoon pepper and stir to combine so that a nice, rich filling forms. Set aside.
Rip a sheet of oven-safe parchment paper into a rectangle that's larger than a pie dish. Crumple the parchment paper and then smooth it out on the kitchen counter. Rub olive oil all over the surface.
Unroll the phyllo. Lay out the first four sheets so that they overlap in the center and reach to the corners of your large rectangle sheet of parchment paper. Brush olive oil all over all four sheets, then sprinkle with salt and pepper. Repeat with the next four sheets, then again with the last few sheets (you should have 4, but you might have more than that; in that case, make another layer with the last few sheets).
Carefully transfer your phyllo sheets to the pie dish and push the sheets down so that the sheets fill the pie dish. Pour the filling on top. Take one corner of all of the phyllo sheets and fold towards the middle, then repeat with the other corners so that the phyllo completely covers the pie filling. Brush the top with more olive oil.
Put the pie dish on top of the preheated baking sheet in the oven and bake for 30-40 minutes until the top of the pie is golden brown and the bottom is cooked (you can carefully lift a corner of the parchment to check to make sure the bottom of the pie is cooked.
Remove to a wire rack and let cool for 10 minutes before serving.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/02/roasted-squash-spinach-and-cheese-pie.html