Greek Spinach & Feta Phyllo Triangles (Spanakopitakia)

Method

1. Start by preparing the filling. In a large skillet, heat a generous knob of butter or a splash of olive oil over medium heat. Add the chopped red onions and sauté until they become soft and translucent, about 5-7 minutes.
2. Add the crushed garlic and cook for another minute until fragrant. Then, add the spinach in batches, stirring frequently, and cook until it has wilted completely. Remove from heat and let the mixture cool slightly.
3. Transfer the spinach mixture to a bowl, pressing out any excess liquid. Add the crumbled feta, beaten eggs, nutmeg, and chopped spring onion (if using). Season with salt and pepper, and mix well. If you like, stir in the fresh dill for extra flavor. Set the filling aside.
4. Preheat your oven to 350°F.
5. Lay one sheet of phyllo dough on a clean work surface. Brush it lightly with melted butter or olive oil. Place a second sheet on top and brush that one as well.
6. Using a sharp knife, cut the stacked phyllo sheets into 3-4 long strips, depending on how large you want your triangles to be. Place a heaping tablespoon of the filling at the end of each strip.
7. Fold one corner of the strip over the filling to form a triangle. Continue folding the triangle over itself, like folding a flag, until you reach the end of the strip. Repeat with the remaining phyllo sheets and filling.
8. Lightly grease a large baking tray. Arrange the triangles on the tray, leaving a little space between them. Brush the tops with more melted butter or olive oil.
9. Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy. Serve warm or at room temperature, with a Greek salad on the side if desired.