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

Ingredients

• For the filling:
• 1.5 lbs fresh spinach (or 16 oz frozen, thawed and squeezed very dry)
• 1 lb good-quality feta cheese, crumbled (do not use pre-crumbled — it lacks moisture and flavour)
• 3 scallions, finely sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp fresh dill, finely chopped (dried dill is not the same — use fresh)
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 large eggs
• 1/4 tsp freshly grated nutmeg
• Freshly ground black pepper to taste
• (No salt — feta is already salty)
• For the pastry:
• 1 package (16 oz) phyllo dough, thawed overnight in refrigerator
• 3/4 cup unsalted butter, melted (or olive oil, for a lighter version)
• Sesame seeds for topping (optional)

Instructions

1. Prepare the spinach: if using fresh, wilt in batches in a hot dry skillet. When cool, squeeze out every drop of water with your hands — then squeeze again. Water is the enemy of crispy spanakopita. If using frozen, thaw completely and squeeze obsessively.
2. Chop the squeezed spinach roughly. Combine in a large bowl with crumbled feta, scallions, garlic, dill, parsley, eggs, nutmeg, and pepper. Mix well. Taste for seasoning — it should be savoury and herby with the feta as the dominant flavour. Refrigerate filling while you work with the phyllo.
3. Preheat oven to 375°F. Line a baking sheet with parchment.
4. Unwrap phyllo and cover with a barely damp tea towel immediately — it dries out in seconds. Cut the phyllo stack into thirds lengthwise so you have long strips about 3 inches wide.
5. Working with one strip at a time (keep the rest covered), brush with melted butter. Place a heaped tablespoon of filling at the bottom corner. Fold the phyllo over the filling diagonally to form a triangle. Continue folding the triangle over itself like folding a flag — all the way up the strip. Brush the final flap with butter to seal.
6. Place on the prepared baking sheet. Brush the top with butter and sprinkle sesame seeds if using. Repeat with remaining phyllo and filling. You should have 24-30 triangles.
7. Bake 20-25 minutes until deeply golden and audibly crispy. Let cool 5 minutes before serving — the filling will be molten hot. Spanakopita triangles are Greece's perfect appetizer: portable, make-ahead friendly, and irresistible when the phyllo is properly shattery and the filling is abundantly herby.