Phil's Bacon Spanikopita

Preheat the oven to 375°F. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes, then crumble and set aside.

In the same skillet, combine the frozen or fresh spinach over medium heat and cook until thawed and excess moisture is released, about 5-7 minutes. Stir occasionally to break up clumps.

Transfer the spinach to a colander and press firmly to remove as much liquid as possible, then return to the skillet off heat.

Add the minced garlic, crumbled bacon, feta cheese, mozzarella, Parmesan, garlic powder, onion powder, nutmeg, oregano, and salt to the spinach mixture. Stir until fully combined.

Melt the butter in a small saucepan over low heat, then remove from heat and let cool slightly.

Unroll the phyllo dough and lay out one sheet on a clean, dry work surface. Brush lightly with melted butter, then place another phyllo sheet on top and brush again.

Spread half of the spinach and bacon filling along the bottom edge of the phyllo stack, leaving about 2 inches of space from the left and right edges.

Fold the left and right edges of the phyllo over the filling to enclose it, then tightly roll the stack away from you into a cylinder, sealing the edges with a final brush of butter.

Repeat steps 6-8 with the remaining phyllo sheets and filling to create a second spanikopita roll.

Place both rolls seam-side down on a buttered baking sheet and brush the tops generously with remaining melted butter.

Bake at 375°F for 25-35 minutes until the phyllo is deep golden brown and crispy.

Remove from the oven and let rest for 5 minutes before slicing and serving.