Greek Spanakopita Triangles with Feta, Spinach, Dill and Crispy Phyllo

Ingredients

• 1 lb fresh baby spinach (or 10 oz frozen spinach, thawed and squeezed very dry)
• 8 oz feta cheese, crumbled (do not use pre-crumbled — buy a block)
• 1 cup ricotta cheese
• 3 large eggs, beaten
• 1/4 cup fresh dill, chopped
• 3 scallions, finely sliced
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp black pepper
• Salt to taste (feta is very salty — taste before adding)
• 12 sheets frozen phyllo dough, thawed overnight in refrigerator
• 1/2 cup unsalted butter, melted (or 1/2 cup olive oil for a vegan option)
• Sesame seeds for topping (optional)
• Lemon wedges and tzatziki for serving

Instructions

1. If using fresh spinach, wilt in a dry hot skillet in batches. Transfer to a colander, cool, then squeeze out every drop of water with your hands — excess moisture is the enemy of crispy spanakopita.
2. Roughly chop the squeezed spinach. Combine with crumbled feta, ricotta, beaten eggs, dill, scallions, garlic, and nutmeg. Mix well. Taste and add black pepper (salt likely unnecessary — feta is very salty).
3. Preheat oven to 375°F. Line two baking sheets with parchment paper.
4. Unroll phyllo sheets and cover with a damp kitchen towel to prevent drying. Take one sheet, brush lightly with melted butter. Lay a second sheet directly on top and brush again.
5. Cut the double layer into 3 long strips (each about 3 inches wide). Place 1 heaping tablespoon of filling at the bottom of each strip.
6. Fold the bottom-right corner up and over the filling to form a triangle. Continue folding up the strip like a flag — fold after fold — maintaining the triangle shape. Tuck the loose end underneath. Place on baking sheet. Repeat with remaining phyllo and filling.
7. Brush triangles with remaining butter. Sprinkle with sesame seeds if using. Bake 22-26 minutes until deeply golden, flaky, and crispy. Let cool 5 minutes before serving — filling is very hot. Serve with tzatziki and lemon wedges.