# 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 - 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 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 2 to 3 minutes. Add minced garlic and cook for 30 seconds.
03 - Add chopped spinach to skillet and cook until wilted and excess moisture evaporates, approximately 4 to 5 minutes. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine the spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, black pepper, and salt. Mix thoroughly.
05 - Unroll phyllo dough and keep covered with a damp towel to prevent drying. Take one sheet at a time, brush lightly with melted butter, then fold lengthwise into approximately 3-inch wide strips.
06 - Place a heaping teaspoon of filling at the bottom of a phyllo strip. Fold the corner over the filling to form a triangle and continue folding the strip, maintaining the triangle shape until the strip is completely folded. Repeat with all strips and filling.
07 - Place the triangles closely together in a circular or cluster pattern on the prepared baking sheet so that they touch without overlapping.
08 - Brush the cluster tops with the remaining melted butter mixed with 2 tbsp olive oil. Sprinkle sesame seeds and nigella seeds over the top if desired.
09 - Bake for 22 to 25 minutes until golden brown and crispy. Allow to cool for 5 minutes before serving.
