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Once the spinach is cooked, squeeze out as much water as you can — you want it fairly dry. Combine it with the sautéed scallions, fresh dill, eggs, and crumbled feta cheese.
Give the mixture a good stir, then season with kosher salt and pepper to taste.
Carefully unfold a single sheet of phyllo dough. Brush it generously with melted butter, then sprinkle a light layer of breadcrumbs over the top.
Lay a second sheet of phyllo directly over the first, brush it with butter, and sprinkle with more breadcrumbs. Continue this layering process until you have a stack of 4 sheets of phyllo.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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