Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 3g)
  • 10 oz (283g) fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 4 oz (113g) feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 cup (30g) chopped fresh dill
  • 1/4 tsp (1g) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (113g) unsalted butter, melted, plus extra for brushing the baking sheet
  • 1 package (approx. 1 lb / 454g) phyllo dough, thawed according to package instructions

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Remove from heat and cool slightly.
  2. In a large bowl, combine the spinach mixture with feta, eggs, parsley, dill, nutmeg, salt, and pepper. Mix well.
  3. Gently unroll the phyllo dough and cover with a damp towel to prevent drying out.
  4. Brush a baking sheet with melted butter. Place one sheet of phyllo dough on a clean surface. Brush with melted butter. Top with another sheet of phyllo dough and brush again with butter. Cut the layered phyllo into long strips (approx. 2-3 inches wide). Place a spoonful of filling at one end of each strip. Fold the corner over to form a triangle, continuing to fold along the strip until you reach the end. Brush with butter.
  5. Arrange the triangles on the prepared baking sheet. Brush the tops with melted butter. Bake in a preheated oven until golden brown and crispy.