Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 pound fresh spinach, roughly chopped (450g) OR 10 ounces frozen spinach, thawed and squeezed dry (283g)
  • 1/2 cup chopped fresh parsley (120 ml)
  • 1/4 cup chopped fresh dill (60 ml)
  • 4 ounces feta cheese, crumbled (115g)
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg
  • 1 pound phyllo dough, thawed (450g)
  • 1/2 cup unsalted butter, melted (115g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Remove from heat and drain off any excess liquid.
  2. In a large bowl, combine the spinach mixture with parsley, dill, feta, eggs, Parmesan, lemon juice, salt, pepper, and nutmeg. Mix well.
  3. Lay a sheet of phyllo dough on a clean, flat surface. Keep remaining phyllo covered with a damp towel to prevent drying.
  4. Brush the phyllo sheet with melted butter. Top with a second sheet of phyllo and brush with butter again. Repeat with one more sheet (for a total of three sheets per triangle).
  5. Cut the stack of phyllo into long strips, about 2-3 inches wide (5-7.5 cm). Place a spoonful of filling at one end of each strip. Fold the corner of the phyllo over the filling to form a triangle. Continue folding the triangle along the strip until you reach the end.
  6. Place the spanakopita triangles on a baking sheet lined with parchment paper (if using). Brush the tops with remaining melted butter.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and crispy.
  8. Let the spanakopita triangles cool slightly before serving.