Directions: Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion until soft, then add garlic and spinach. Cook until wilted and moisture has evaporated. Let cool slightly.
Mix the filling: In a bowl, combine cooked spinach mixture with feta, ricotta, Parmesan, egg, salt, and pepper.
Assemble the rolls: Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush with melted butter. Layer another sheet on top and brush again. Spoon some filling along one edge and roll up tightly. Repeat to make 4–5 rolls.
Bake: Place rolls on a parchment-lined baking sheet, seam side down. Brush tops with more butter. Bake for 20–25 minutes until golden and crisp.
Serve: Slice and serve warm or at room temperature with yogurt or tzatziki.
