# Ingredient List:
→ Filling
01 - 10 oz fresh spinach, washed and chopped
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 7 oz feta cheese, crumbled
06 - 3.5 oz ricotta cheese
07 - 2 large eggs, lightly beaten
08 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
09 - 1 tbsp fresh parsley, chopped
10 - ¼ tsp ground nutmeg
11 - ½ tsp freshly ground black pepper
12 - ¼ tsp salt
→ Pastry
13 - 12 sheets phyllo dough, thawed if frozen
14 - 7 tbsp unsalted butter, melted
15 - 2 tbsp olive oil
→ Topping
16 - 1 tbsp sesame seeds (optional)
17 - 1 tbsp nigella seeds (optional)
# Directions:
01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté diced onion for 2–3 minutes until translucent, then add garlic and cook for 30 seconds.
03 - Add chopped spinach and cook until wilted and excess moisture evaporates, about 4–5 minutes. Remove from heat and let cool slightly.
04 - In a large bowl, mix the spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, black pepper, and salt until well incorporated.
05 - Unroll phyllo dough and keep covered with a damp towel. Brush one sheet lightly with melted butter, fold lengthwise into a 3-inch (7 cm) wide strip.
06 - Place a heaping teaspoon of filling at the bottom of the strip. Fold the corner over to form a triangle, continuing to fold the strip upwards to maintain the triangle shape. Repeat for all sheets and filling.
07 - Place the phyllo triangles closely together in a circular or cluster pattern on the prepared baking sheet so they touch but don’t overlap.
08 - Brush the tops with the remaining melted butter mixed with 2 tablespoons olive oil. Optionally, sprinkle with sesame and nigella seeds.
09 - Bake for 22–25 minutes until golden brown and crisp. Let cool for 5 minutes before serving.
