Flaky Spinach and Feta Spanakopita Cookies

For the Filling

10 oz (280g) fresh spinach, blanched and squeezed dry – Sub: Frozen spinach (thawed/drained)

1 cup (150g) crumbled feta cheese – Sub: Ricotta (less salty) or goat cheese

¼ cup (25g) grated Parmesan

1 small onion, finely diced

1 egg, beaten – Binder; sub: 1 tbsp flaxseed + 3 tbsp water for vegan

2 tbsp olive oil

1 tsp dried dill – Sub: 1 tbsp fresh dill or mint

½ tsp black pepper

For the Assembly

1 package (16 oz/450g) phyllo dough, thawed – Keep covered with a damp towel!

½ cup (115g) melted butter – Sub: Olive oil for dairy-free