Preheat oven to 325 degrees F. Prepare 9x 13-inch baking dish by brushing bottom and sides with olive oil.

Squeeze out excess liquid from spinach by placing in clean, lint-free kitchen towel and twisting until all liquid has drained.

In large mixing bowl, add filling ingredients and stir until well combined.

Unroll thawed phyllo dough sheets and place between slightly damp kitchen towels.

Line baking dish with two sheets of phyllo allowing them to slightly cover sides of dish; brush with olive oil. Add two more sheets the same way and brush with olive oil. Repeat until 75% of phyllo dough is used. Save remainder for top.

Spoon filling evenly over phyllo dough crust.

Cover with remaining phyllo dough sheets and brush with olive oil and a few drops of water. (Note: If any excess phyllo dough is hanging over edge of dish, fold toward center and brush with olive oil. Olive oil ensures golden, flaky texture. Optionally here, you may “score” the dough to partially cut into squares.)

Bake 60 minutes, or until crust is crisp and golden brown. Remove from oven and finish cutting into squares. Top with any additional herbs.