Let the phyllo dough thaw and come to room temperature according to the package instructions. (My package had 7 sheets, and I used 3 on the bottom, 1 in the middle, and 3 on top). Roughly chop the celery, leeks, and onions (both green and yellow). Then, heat 1/2 cup of olive oil in a pot.

When the oil is hot, sauté the yellow onion, add the leeks and green onions with a little salt until they become translucent, then add the spinach, celery, dill, mint, curry powder, salt, pepper, and bouillon. After sautéing for 2-3 minutes, add the wine and cook for another 5-6 minutes on high heat. (Do not add water because the spinach will release enough). Once done, set aside to cool slightly.

Next, break the feta and ricotta cheese into large pieces, add the gouda or regato cheese. In another bowl, beat the eggs and add them to the cheeses, mix, and then add to the green mixture, gently stirring to combine all the ingredients.

Grease or butter your baking dish, place 1 sheet of phyllo, drizzle olive oil on top, and spread it over the sheet. Repeat for the next 2 sheets. Then, add half of the filling, place 1 sheet in the middle, add the remaining filling, and layer the remaining sheets, drizzling oil between each. Finally, tuck in the sides, score the top, and sprinkle with a mixture of water and oil (in 1 cup, mix half water and half oil) and pour over the scored pie using your hand.

Bake in a preheated oven at 350°F (180°C) for about 1 to 1 1/2 hours. The result? A juicy, delicious, and very crispy pie!

I made mine thick, but if you prefer a thinner pie, use half the amount of ingredients! I hope you like it! Good luck and enjoy your meal!