# What you'll need:
→ 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)
# Preparation steps:
01 - Set oven to 375°F and line a large baking sheet with parchment paper.
02 - Warm 2 tablespoons of olive oil in a large skillet over medium heat. Sauté diced onion for 2 to 3 minutes until translucent, then add minced garlic and cook for 30 seconds.
03 - Add chopped spinach to the skillet and cook until wilted and moisture evaporates, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large bowl, mix the spinach mixture with crumbled feta, ricotta cheese, beaten eggs, dill, parsley, nutmeg, black pepper, and salt until evenly combined.
05 - Carefully unroll phyllo sheets, covering remaining sheets with a damp towel to prevent drying. Take one sheet at a time, brush lightly with melted butter, and fold lengthwise into a 3-inch wide strip.
06 - Place a heaping teaspoon of filling at the bottom corner of each phyllo strip. Fold the corner over the filling to form a triangle, then continue folding upward, maintaining the triangular shape, until the strip is fully folded. Repeat with all strips and filling.
07 - Place triangles closely in a circular or clustered pattern on the prepared baking sheet, ensuring they touch but do not overlap.
08 - Mix remaining melted butter with 2 tablespoons of olive oil and brush the mixture over the top of the triangles. Sprinkle sesame and nigella seeds over them if desired.
09 - Bake for 22 to 25 minutes until golden brown and crisp. Let rest for 5 minutes before serving.
