Crispy phyllo triangles filled with spinach, feta, herbs, baked as a pull-apart cluster.
# Ingredients:
→ 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 dill)
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)
# Instructions:
01 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the diced onion for 2 to 3 minutes until translucent. Add garlic and cook for 30 seconds more.
03 - Add chopped spinach to the skillet and cook until wilted and excess moisture evaporates, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large bowl, mix the cooled spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, black pepper, and salt until well incorporated.
05 - Unroll the phyllo dough and keep covered with a damp towel. Take one sheet at a time, brush lightly with melted butter, and fold lengthwise into a long strip approximately 3 inches wide.
06 - Place a heaping teaspoon of filling at the bottom edge of each phyllo strip. Fold the corner over the filling to form a triangle, then continue folding the strip upward maintaining the triangle shape until fully enclosed.
07 - Place the folded triangles closely together in a circular or cluster arrangement on the prepared baking sheet so they touch but do not overlap.
08 - Brush the tops of the triangles with the remaining melted butter mixed with 2 tablespoons olive oil. Sprinkle with sesame and nigella seeds if desired.
09 - Bake for 22 to 25 minutes until the triangles are golden brown and crisp. Let cool for 5 minutes before serving.
