Thaw phyllo dough according to package directions.

Place oven rack in lower third position and preheat oven to 425°F.

Select a 14 x 9 deep metal baking sheet pan and spray the inner surface with non-stick cooking spray.

Insert and fit a large sheet of parchment paper into the sheet pan, pressing firmly.

Rinse spinach and transfer into a large microwave-safe bowl containing 1/2 cup water.

Cover bowl with a large plate and microwave on high power for 5 minutes, then let stand for 1 minute.

Wearing oven mitts, remove bowl from microwave and carefully drain spinach in a colander placed in the sink.

Press spinach against colander to extract excess water.

Place drained spinach on cutting board and coarsely chop it.

Place chopped spinach onto the center of a clean kitchen towel and squeeze out as much moisture as possible into sink.

Transfer spinach into a large mixing bowl.

Add feta cheese, Greek yogurt, artichoke hearts, green onion, mint, dill, garlic, lemon zest, lemon juice, nutmeg, pepper, salt, sugar, and beaten eggs to the bowl.

Stir mixture until thoroughly combined.

Lay one sheet phyllo into baking dish and brush thoroughly with melted butter.

Repeat procedure with 9 more phyllo sheets, brushing each with butter.

Spread spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.

Cover spinach with one phyllo sheet, brushing with butter.

Sprinkle buttered phyllo sheet with 2 tablespoons grated parmesan cheese.

Lay another 2 sheets phyllo on top of cheese-sprinkled layer and brush with butter (do not add cheese to these two sheets).

Repeat with one more phyllo sheet, brushing with butter.

Press layers gently with hands to release residual air pockets.

Score the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.

Bake for 20-25 minutes, or until phyllo is golden brown and crispy.

Cool pie at least 10 minutes.

Lift out and slide parchment insert containing pie carefully onto a cutting surface.

Slice along scores, lifting pie from parchment with a sharp spatula before serving.

Serve and enjoy!