In a bowl, mix the egg, milk, vegetable oil, water, and salt. This mixture will help in layering the phyllo dough and ensuring it stays moist and flavorful during baking.
Prepare the Phyllo Dough
Lay a sheet of phyllo dough on a clean, flat surface. It’s essential to work quickly with phyllo dough as it dries out fast. Cover unused sheets with a damp cloth to keep them from drying out.
Create Layers
Pour a small amount of the egg mixture over the phyllo sheet and spread it evenly. Repeat this process twice more to create three layers of phyllo dough, each brushed with the egg mixture.
Prepare the Filling
Mix the feta cheese with cooked and well-drained spinach in a separate bowl—season with salt and pepper to taste. Ensure the spinach is well-drained to avoid soggy pastries.
ROLL AND SEAL
Place the spinach and feta mixture along one end of the phyllo dough. Roll the dough to form a long strip from one end to the other. Seal the edges properly with the egg wash to prevent the filling from leaking out during baking.
CUT AND ARRANGE
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