In a large skillet over medium heat, cook and stir spinach in batches until wilted, about 3-4 minutes. Drain on paper towels to remove excess moisture.

Combine the cooked spinach with roasted red peppers, olives, feta, dill, and oregano in a large bowl. Mix well to form the filling.

In a small saucepan, melt butter over medium heat. Stir in flour until smooth, then gradually whisk in milk. Keep stirring until it thickens and coats the back of a spoon, about 2-3 minutes. Add this sauce to the spinach mixture and stir well.

Place a tablespoon of filling in the center of a pot sticker wrapper. Moisten the wrapper edges with water, place another wrapper on top, and press edges to seal. Repeat until all wrappers are stuffed.

Fill a large pot (or Dutch oven) two-thirds full with water. Bring to a boil, then reduce heat to a simmer. Cook ravioli in batches for 3-4 minutes or until cooked through. Remove with a slotted spoon.

Sprinkle with additional dill, if desired. Serve with your favorite sauce and enjoy!