Spinach and Feta Triangles

Instructions

1. Prepare the spinach
   If using fresh spinach, blanch it in boiling water for 1 minute, then drain thoroughly and squeeze out excess moisture. If using frozen spinach, thaw completely and squeeze out all excess moisture. Chop the spinach finely and set aside.
2. Cook the aromatics
   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
3. Make the filling
   In a large bowl, combine the chopped spinach, sautéed onion and garlic, crumbled feta, beaten eggs, dill, parsley, and nutmeg. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
4. Prepare the phyllo
   Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent it from drying out. Set up a clean work surface and have the melted butter ready with a pastry brush.
5. Form the triangles
   Take one sheet of phyllo and place it on your work surface with the long side facing you. Brush lightly with melted butter. Place another sheet on top and brush with butter again. Cut the stacked sheets lengthwise into 3-4 equal strips.
6. Fill and fold
   Place a heaping tablespoon of the spinach mixture at the bottom of each strip. Fold the bottom corner over the filling to form a triangle. Continue folding the strip up like a flag, maintaining the triangle shape. Brush the outside with butter and place on a baking sheet lined with parchment paper.
7. Bake to perfection
   Preheat oven to 375°F (190°C). Brush the tops of the triangles with more melted butter. Bake for 20-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.