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1
Preheat oven to 400u00b0.
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2
On the stovetop over medium heat, saute spinach, onion and scallions in butter, until tender. Add cheeses, oil, eggs, parsley and mint; mix well. Season with salt and pepper to taste.
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3
Add cheeses, oil, eggs, parsley and mint; mix well. Season with salt and pepper to taste.
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4
Set aside.
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5
To make the phyllo dough, mix water, lemon juice, vegetable oil, salt and flour. If dough is sticky, continue adding flour until it forms a ball and does not stick to fingers.
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6
Using a rolling pin or a pasta machine, roll dough out as thinly as possible. (If you're using a pasta machine, cut strips to fit through the opening; then roll through six times, starting at first setting and ending at sixth setting.)
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7
Line a greased 9x13-inch glass baking dish with phyllo. Use at least 3 layers on the bottom adding melted butter between layers. Make sure layers cover the sides of the dish and hang over the edges.
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8
Add spinach mixture. Fold hanging phyllo layers up and over. Add 2 or 3 more layers of phyllo over the top of the mixture, buttering between layers. (Note that if you're using ready-made phyllo, use 10 layers of dough on the bottom and 10 layers on the top, buttering each layer as you go.)
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9
Brush top with beaten egg and sprinkle with sesame seeds.
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10
With a knife, cut squares through just the top phyllo layer.
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11
Bake 45 minutes to an hour, or until golden brown. Let cool before cutting.
