Spinach and Cheese open pita - Zorbabook - Authentic experiences in Greece

Ingredients

• 250 g frozen spinach, thawed, 1 cup or use fresh spinach see notes1
• 150 g goat feta, 3/4 cup loosely packed when crumbled
• 100 g ricotta, ½ cup
• 50 g parmesan cheese shredded or graviera, ½ cup
• 120 g greek yoghurt, ½ cup
• 1 spring/green onion, chopped
• 1 tsp dry mint
• 1 egg
• ¼ tsp black pepper
• ½ tsp salt
• 12 phyllo sheets, thawed
• 50 g salted butter
• 2 tbs olive oil
• ¼ cup milk