Preheat oven to 375°F. In a large mixing bowl, combine spinach, garlic, eggs, ricotta, feta, and Garden Dill Blend.

Flip a sheet pan upside down and top with a piece of parchment paper. Place one sheet of phyllo dough on the parchment paper. Brush the entire sheet with butter. Top with a second sheet of phyllo perpendicular to the first, brush with butter. Lay the third sheet diagonally, brush with butter. Lay the fourth sheet diagonally in the opposite direction, brush with butter. Repeat with remaining sheets. 

Place spinach mixture in the middle of the phyllo, spread out in a circle about 3 inches from the edge of the phyllo.

Fold edges of phyllo over the spinach filling. Brush phyllo edges with butter.

Bake for 25-30 minutes or until phyllo is golden brown and crisp and filling is set.