Preheat oven to 35o degrees. Coat a 9x9 inch baking dish with cooking spray.
In a large skillet, heat olive oil over medium heat. Add shallots and garlic. Saute until they start to soften and become fragrant.
Add spinach and parsley, toss using tongs (much easier than a spoon) until wilted and reduced in size.
Remove from heat and allow to cool for 5-10 minutes. Meanwhile, beat egg in a medium mixing bowl. Add drained ricotta cheese, crumbled feta cheese and Kosher salt.
When spinach mixture has cooled, toss to combine.
Lay one piece of phyllo dough in the bottom of your baking dish. Baste lightly with melted butter. Continue with 3 more sheets of phyllo. Ends may fall over the sides.
Spoon spinach mixture into the baking dish. Fold ends over into the dish. It is okay it looks messy.
Layer remaining phyllo sheets, basting with butter between each layer, on top, tucking ends into the dish.
Bake, uncovered, for 30 minutes, or until top is lightly browned. If it starts to brown too fast, place a leaf of aluminum foil over the top.
Allow to cool for 10 minutes before serving.
If you've tried this recipe, come back and let us know how it was!
Even if you ricotta seems to be fairly dry or drained, drain it even more. Any moisture left will result in soggy Greek spinach pie. Place 1-2 layers of cheesecloth in a fine mesh sieve or colander and allow to drain for an hour or so. You can also put it on a plate and let it drain in the refrigerator.