Ingredients:

  • 1 pound (450g) fresh spinach, washed and chopped
  • 1 cup (150g) feta cheese, crumbled
  • 1/2 cup (75g) ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 1 large egg, beaten
  • 1/2 teaspoon (2g) black pepper
  • 1/4 teaspoon (1g) nutmeg
  • Salt to taste
  • 1 package (1 lb or 450g) phyllo dough, thawed
  • 1/2 cup (115g) unsalted butter, melted (for brushing)

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté onions until translucent, about 5 minutes.
  3. Add garlic and sauté for an additional minute.
  4. Add chopped spinach; cook until wilted, about 3-4 minutes.
  5. Remove from heat and let cool slightly.
  6. In a mixing bowl, combine spinach mixture with feta, ricotta, Parmesan, egg, pepper, nutmeg, and salt.
  7. Preheat the oven to 375°F (190°C).
  8. Lay out the thawed phyllo dough and keep covered with a damp cloth to prevent drying.
  9. Brush each sheet of phyllo with melted butter and stack 4-5 sheets in the baking dish.
  10. Spoon the filling onto the phyllo layers, spreading it evenly.
  11. Fold the edges of the phyllo over the filling.
  12. Layer additional phyllo on top of the filling using the same butter-brushing technique.
  13. Score the top phyllo layers with a sharp knife into squares or diamonds.
  14. Cover loosely with aluminum foil, bake for 30 minutes.
  15. Remove foil and bake for an additional 10-15 minutes until golden and crispy.
  16. Allow to cool slightly before serving.