Preheat your oven to 350°F. Stretch, hydrate, and mentally prepare to tackle the phyllo dough—this stuff waits for no one.

In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add one bag of spinach at a time and cook it down. Repeat with each batch, adding a bit more oil as needed. Once all the spinach is cooked, transfer it to a fine wire strainer, let it cool, and press out as much liquid as possible. Seriously, wring it out like it owes you money.

In the same pan, heat the remaining olive oil over medium heat. Add the onions and cook until soft and aromatic. Stir in the spinach, dill, and a sprinkle of flour. Cook for about 10 minutes until most of the moisture is absorbed. Remove from heat and mix in the feta, ricotta, eggs, salt, and pepper. Your filling is ready to roll—literally.

Take one strip of phyllo and place a heaping tablespoon of filling near the bottom. Fold the bottom-right corner up to the left edge to form a triangle. Keep folding the triangle upwards, alternating edges like you’re making a tiny pastry football. Repeat until all the filling is used or you run out of phyllo—whichever comes first.

Place your beautiful phyllo triangles on a baking sheet and brush with more melted butter (because we don’t skimp on flavor here). If you’re feeling extra fancy, top with an egg wash for added shine. Bake for 25–30 minutes if fresh, or 45–60 minutes if you froze them ahead of time. Pull them out when they’re golden brown and smelling like a Greek bakery.