Filling

• Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes

• Add garlic.

• Add the dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes.

• Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly. 

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• Cut fresh spinach leaves. Bring the water to boil. Add spinach leaves and cook for 2 minutes.

• Add the spinach to the rest of the greens, squeeze it after boiling, before adding to the greens. Add salt, pepper to taste.

• Set aside and allow to cool. Add cheese, slightly beaten eggs.

Assembling/Baking

• Preheat the oven to 180 C.

• Cut the pastry into 4 and roll all parts out

• On a clean surface, put 1 layer of phyllo pastry and brush it down with butter using a pastry brush.

• Add the filling and place the second part of the pastry on the top.

• Brush it with butter as well, put extra feta. Repeat the same with the following layer. 

• Brush the top layer of the pastry with the butter left and put sesame seeds.

• Bake approx. 45-50 mins. First start with 220C for 10 minutes and then decrease the heat to 180C again.