Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Cauliflower:

   • In a large pot, steam the cauliflower florets until tender, about 8-10 minutes. Drain and let cool slightly. Once cooled, chop the cauliflower finely.

3. Cook the Spinach:

   • In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and let cool.

4. Mix the Filling:

   • In a large mixing bowl, combine the finely chopped cauliflower, sautéed spinach, feta cheese, ricotta cheese, Parmesan cheese, dried dill, salt, and pepper. Mix well until all ingredients are thoroughly combined.

5. Assemble the Spanakopita Melt:

   • Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again with oil. Repeat this process with a total of 4 sheets.

   • Spoon the cauliflower filling along one edge of the phyllo dough, leaving space on the sides. Fold the sides over the filling and roll the phyllo into a tight log or cylinder.

   • Place the filled roll on a parchment-lined baking sheet. Brush the top with the beaten egg.

6. Bake:

   • Repeat the assembly process with the remaining phyllo sheets and filling. Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown and crispy.

7. Serve:

   • Remove from the oven and let cool slightly before slicing. Serve warm with a side of tzatziki sauce or a fresh salad.

Enjoy your delicious Cauliflower Spanakopita Melt!