Phyllo is tricky to work with at first, but once you get the hang of it, this versatile dough will become one of your go-to tricks for making elegant appetizers or hors d’oeuvres. The key is to cover each sheet evenly with the milk mixture and keep unused sheets covered with a damp towel so they don’t dry out. Once you’ve mastered the technique, feel free to experiment with other fillings and roll the dough into different shapes.

Serves: 6 to 8

In a sauté pan on medium-high, heat ¼ cup oil. Add onions and pinch of salt and pepper. Cook until onions are soft and translucent, about 7 to 8 minutes. Add spinach, dill, and feta and mix well.

In a small bowl, add eggs, milk, and ¼ cup oil. Whisk well. Unroll phyllo dough and cut in half horizontally.

Brush a 13x9x2 glass dish generously with melted butter. Place 2 sheets of dough into dish and brush generously with milk mixture. Add another 2 sheets and brush with mixture. Repeat process one more time until you have until you have 6 layers of dough stacked with mixture in between. Keep unused phyllo dough covered with a damp towel at all times because it dries out very quickly.

Preheat oven to 350˚ F. Spread filling evenly on top of dough. Drizzle 2 to 3 tablespoons of milk mixture over filling. Repeat process of stacking dough and brushing sheets with milk mixture until you have 6 more layers. Spread remaining milk mixture over top layer of dough. Wrap with saran and refrigerate for 1 hour.

Bake in oven for 40-50 minutes, until pastry is puffy, crispy, and light golden brown. Slice into wedges and serve.