# 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)
# Step-by-Step Guide:
01 - Set oven to 375°F (190°C) and line a large baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, 2–3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Add chopped spinach to the skillet and cook until wilted and liquid 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 combined.
05 - Unroll 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 3-inch (7 cm) wide strips.
06 - Place a heaping teaspoon of filling at the bottom of each strip. Fold the corner over the filling to create a triangle, then continue folding the strip in triangle shapes upwards until the entire strip is folded.
07 - Place the folded triangles close together in a circular or clustered pattern on the prepared baking sheet, ensuring they touch without overlapping.
08 - Mix remaining melted butter with 2 tablespoons olive oil and brush generously over the tops of the triangles. Optionally, sprinkle with sesame and nigella seeds.
09 - Bake for 22–25 minutes until triangles are crisp and golden brown. Allow to cool for 5 minutes before serving.
