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Ingredients
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Filling
Phyllo & Assembly
Method
Filling
- 1
Wilt and drain spinach
Place chopped spinach in a large heavy skillet or sauté pan over medium heat; add 1 tablespoon olive oil and cook, stirring, until wilted, about 3–5 minutes. Transfer wilted spinach to a fine-mesh sieve or colander, press and squeeze with the back of a spoon or use clean kitchen towels to remove as much liquid as possible. Let cool slightly, then roughly chop again if needed and weigh/measure to confirm quantity.
- 2
Sauté aromatics
In the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add minced garlic and sliced green onions and cook 1 minute more until fragrant. Remove from heat and let cool slightly.
- 3
Combine filling ingredients
In a large mixing bowl, combine the well-drained spinach and the sautéed onion/garlic mixture. Add chopped dill and parsley, crumbled feta, ricotta (if using), and lightly beaten eggs. Season with black pepper, 1 teaspoon salt (adjust later to taste), and nutmeg if using. Mix thoroughly with a sturdy spoon until evenly distributed. Taste a small amount and adjust seasoning — remember feta is salty so reduce added salt if mixture tastes sufficiently seasoned.
Phyllo & Assembly
- 4
Prepare baking pan
Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch (or similar) baking dish with 1 tablespoon olive oil or melted butter to prevent sticking.
- 5
Layer phyllo
Unroll phyllo and keep it covered under a lightly damp towel to prevent drying. Place one sheet of phyllo in the prepared pan, letting excess hang over edges if desired. Brush the sheet lightly with melted butter. Repeat layering and brushing with 6 sheets, making sure each is brushed—this creates a crisp top. (If you prefer a thicker top, use 7–8 sheets.)
- 6
- 7
Top layers
Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Use 5–6 sheets to form the top layer. Fold any overhanging edges over the filling and brush with butter. Using a sharp knife, score the top phyllo into squares or triangles to make slicing after baking easier (cut through top layers only, not down to the filling).
- 8
- 9
Rest and serve
Remove from oven and let rest for 10–15 minutes to set (this makes cutting neat pieces easier). Cut along the scored lines and serve warm or at room temperature. Leftovers keep refrigerated up to 3 days and can be reheated in a 350°F (175°C) oven until warmed and crisped, about 10–15 minutes.