# 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)
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)
# Method:
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. Sauté the 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 it wilts and excess moisture evaporates, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine the cooked spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, black pepper, and salt. Stir thoroughly to blend.
05 - Unroll the phyllo dough and cover with a damp towel to keep moist. Take one sheet at a time, lightly brush with melted butter, and fold lengthwise into approximately 3-inch wide strips.
06 - Place a heaping teaspoon of filling at the bottom of each phyllo strip. Fold the corner over the filling to form a triangle, then continue folding in the triangular shape up the strip until the entire length is folded. Repeat for all sheets and filling.
07 - Position the mini triangles closely in a circular cluster on the prepared baking sheet, ensuring they touch but do not overlap.
08 - Brush the tops of the triangles with the remaining melted butter combined with 2 tablespoons olive oil. Optionally, sprinkle with sesame and nigella seeds.
09 - Bake in the preheated oven for 22 to 25 minutes or until golden brown and crisp. Allow to cool for 5 minutes before serving.
