Spinach and Feta Phyllo Triangles

Instructions

1. Prepare the spinach
   In a large skillet over medium heat, cook the spinach until wilted, about 2-3 minutes. Transfer to a colander and press out excess moisture. Once cooled, squeeze thoroughly to remove as much liquid as possible, then roughly chop.
2. Sauté the aromatics
   In the same skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and let cool.
3. Make the filling
   In a large bowl, combine the cooled spinach, onion-garlic mixture, crumbled feta, beaten eggs, dill, parsley, nutmeg, and black pepper. Mix well until all ingredients are evenly incorporated.
4. Prepare the phyllo
   Unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent it from drying out. Clear a large work surface and have your melted butter and pastry brush ready.
5. Form the triangles
   Place one sheet of phyllo on your work surface and brush lightly with melted butter. Place another sheet on top and brush with butter again. Cut the stacked sheets lengthwise into 4 equal strips. Place a heaping tablespoon of filling at the bottom of each strip. Fold the corner over the filling to form a triangle, then continue folding up the strip like folding a flag, maintaining the triangle shape.
6. Arrange for baking
   Place the triangles seam-side down on a baking sheet lined with parchment paper. Brush the tops with melted butter. Repeat with remaining phyllo and filling until all the filling is used.
7. Bake to golden perfection
   Preheat the oven to 375°F (190°C). Bake the triangles for 20-25 minutes, until they're golden brown and crispy. Let cool slightly before serving.