- 500 g fresh spinach, washed and chopped
- 200 g feta cheese, crumbled
- 150 g ricotta or cottage cheese
- 1 medium onion, finely diced
- 2 eggs, lightly beaten
- 3 tablespoons olive oil
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried or fresh chopped dill
- 8–10 sheets phyllo pastry
Heat olive oil in a pan and sauté the diced onion until soft and fragrant. Add chopped spinach, cooking gently until wilted and moisture evaporates completely.
Transfer the cooked spinach mixture to a bowl and allow it to cool slightly. Add crumbled feta, ricotta, eggs, dill, salt, and pepper, mixing thoroughly.
Brush a baking tray with melted butter, then lay the first phyllo sheet inside. Brush each sheet lightly with butter, layering four sheets for the base.
Spread the spinach and cheese filling evenly over the layered phyllo sheets. Smooth the surface gently to ensure consistent thickness across the entire pastry.
Cover the filling with remaining phyllo sheets, brushing each layer with butter. Tuck edges neatly around the filling to create a sealed, tidy package.
Use a sharp knife to score the top layers into squares or diamonds. This helps steam escape and ensures easier slicing once the pastry is baked.
Bake in a preheated oven at 180°C until golden and crisp, usually around forty minutes. Allow to cool slightly before serving warm with yogurt or salad.