# Components:
→ 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 - 1/4 tsp ground nutmeg
11 - 1/2 tsp freshly ground black pepper
12 - 1/4 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 the oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds.
03 - Add the chopped spinach to the skillet. Cook until wilted and the excess liquid evaporates, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large bowl, mix the cooked spinach mixture with crumbled feta, ricotta cheese, beaten eggs, dill, parsley, ground nutmeg, black pepper, and salt until fully incorporated.
05 - Unroll the phyllo dough and cover with a damp towel to prevent drying. Take one sheet at a time, brush lightly with melted butter, and fold lengthwise into a strip approximately 3 inches wide.
06 - Place a heaping teaspoon of filling at the bottom corner of the strip. Fold the corner over the filling to form a triangle, then continue folding the strip upward, maintaining the triangular shape until the entire strip is folded. Repeat with all sheets and filling.
07 - Place the folded triangles close together on the prepared baking sheet in a circular or cluster pattern so they touch but do not overlap.
08 - Brush the triangle tops with the remaining melted butter combined with 2 tablespoons olive oil. Optionally, sprinkle with sesame and nigella seeds.
09 - Bake for 22 to 25 minutes until golden brown and crisp. Let cool for 5 minutes before serving.
