Ingredients

2 tablespoons olive oil (divided)
2 pounds fresh spinach (don’t be alarmed – this is a lot of spinach)
1/2 cup onion, finely chopped
1/2 cup green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
8 ounces feta cheese, crumbled
1 egg
salt and pepper to taste
1 pound phyllo dough sheets
3/4 cup butter, melted

Instructions

Preheat the oven to 375F, and line two cookie sheets with parchment paper.

Heat one tablespoon of olive oil in a large pan over medium heat. Add the spinach and cook until wilted, about 5 minutes. Remove the spinach from the pan and let it cool. Wring out excess water… (An important step!) Then coarsely chop the spinach.

Heat one tablespoon of olive oil over medium heat. Add the onion and cook for a few minutes until softened. Stir in the green onions, garlic, parsley and dill and cook for another minute. Transfer the onion mixture to a bowl along with the chopped spinach, feta and egg. Season with salt and pepper to taste, and stir until the mixture is thoroughly combined.

Take the phyllo dough out of the package and unroll it onto a flat surface. (Keep the phyllo covered with a damp dish towel when you aren’t working with it.) Lay out one sheet of dough with the long end facing you. Brush some melted butter onto the dough. Add a second layer of dough on top of the first, and brush with butter.

Cut the dough vertically into 3 inch wide strips. Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape. Keep folding until you reach the end of the strip of phyllo. Brush a bit of melted butter over the top of the triangle and place it on the prepared cookie sheet. Then repeat the process with the remaining dough and filling.

Arrange the triangles 1 1/2 inches apart and bake for about 20 minutes, until golden brown.

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Recipe credit, from this website.