Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish with a bit of the extra virgin olive oil.

In a large mixing bowl, combine the thoroughly squeezed dry spinach, tangy and creamy crumbled feta cheese, finely chopped sun-dried tomatoes, finely chopped and fragrant fresh dill, finely chopped fresh parsley, lightly beaten farm-fresh egg, finely ground black pepper, and kosher salt. Mix gently until well combined.

Tip: Squeeze the spinach as dry as possible to avoid a soggy filling—use a clean kitchen towel for best results.

Lay one sheet of phyllo dough on a clean surface, brush it lightly with the melted and golden unsalted butter, and place another sheet on top, repeating to create a stack of 5 buttered sheets.

Carefully transfer the phyllo stack to the prepared baking dish, letting the edges hang over the sides.

Spread the spinach and feta mixture evenly over the phyllo in the dish.

Tip: For even baking, press the filling down gently with a spatula to remove air pockets.

Repeat the layering process with the remaining 5 sheets of phyllo, brushing each with the melted and golden unsalted butter, and place the stack over the filling.

Fold the overhanging edges of the bottom phyllo over the top, then brush the entire surface with the remaining melted and golden unsalted butter.

Using a sharp knife, score the top phyllo into 6 squares or triangles, cutting just through the top layers to make serving easier after baking.

Bake in the preheated oven for 35 minutes, or until the phyllo is golden brown and crispy.

Tip: Check at 30 minutes—if the top is browning too quickly, loosely tent with aluminum foil to prevent burning.

Remove from the oven and let cool in the dish for 10 minutes before slicing along the scored lines.