Prepare the Filling:
In a large pan, heat some olive oil over medium heat. Add the chopped spinach and cook until wilted. Remove from the heat and let it cool. Once cooled, squeeze out excess moisture from the spinach.
In a mixing bowl, combine the wilted spinach, crumbled feta cheese, ricotta cheese, chopped dill, chopped parsley, chopped green onions, minced garlic, beaten eggs, salt, and pepper. Mix well to create a cohesive filling mixture.
Prep the Phyllo Pastry:
Preheat your oven to 375°F (190°C).
Unroll the phyllo pastry sheets and cover them with a damp cloth to prevent drying out.
Brush a baking dish with melted butter or olive oil to prevent sticking.
Layering:
Place one sheet of phyllo pastry in the baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter or olive oil.
Repeat the process, layering about 6-8 sheets of phyllo, brushing each sheet with butter or oil.
Add the Filling:
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
