Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent.

Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool for a few minutes.

In a mixing bowl, combine the cooled spinach mixture with crumbled feta cheese, dried dill, salt, and black pepper. Mix well.

Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place a second sheet on top and brush with more butter.

Cut the stacked phyllo into rectangles, roughly 4 inches wide.

Place a tablespoon of the spinach-feta mixture at one end of each rectangle. Fold the sides over the filling and roll up tightly to form a cookie shape.

Place the cookies seam side down on the prepared baking sheet and brush the tops with additional melted butter.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.

Remove from the oven and let cool for a few minutes before serving.