# What You 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)
# How to Make It:
01 - Preheat the oven to 375°F 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 sauté for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds.
03 - Add chopped spinach to the skillet and cook until wilted and liquid evaporates, about 4 to 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 keep covered with a damp towel. Brush one sheet lightly with melted butter, then fold lengthwise into a 3-inch wide strip.
06 - Place a heaping teaspoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle, then continue folding upward maintaining the triangle shape until the strip is fully folded.
07 - Place the triangles close together in a circular or clustered pattern on the prepared baking sheet so they touch without overlapping.
08 - Brush the cluster tops with the remaining melted butter mixed with olive oil. Sprinkle with sesame and nigella seeds if using. Bake for 22 to 25 minutes until golden and crisp. Allow to cool for five minutes before serving.
