Greek Spanakopita Triangles with Spinach, Feta and Fresh Dill

Ingredients

• 10 oz fresh spinach (or 12 oz frozen, thawed and squeezed dry)
• 8 oz feta cheese, crumbled
• 2 large eggs, beaten
• 1/2 cup ricotta cheese
• 3 scallions, finely sliced
• 2 cloves garlic, minced
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/4 tsp nutmeg
• Black pepper to taste
• 8 sheets phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil (mix with butter for brushing)
• Sesame seeds for topping (optional)
• Tzatziki or lemon wedges for serving

Instructions

1. Wilt spinach in a dry skillet over high heat, 2 minutes. Cool and squeeze out all water aggressively — dry spinach is critical for crispy pastry.
2. Combine spinach, feta, ricotta, eggs, scallions, garlic, dill, parsley, nutmeg, and black pepper. Mix well.
3. Mix melted butter and olive oil. Unroll phyllo and keep covered with a damp towel to prevent drying.
4. Take one phyllo sheet, brush lightly with butter-oil mixture. Cut lengthwise into 3 long strips.
5. Place a heaping tablespoon of filling at the bottom of each strip. Fold up in triangles, flag-style, all the way to the end. Brush the outside.
6. Place on a parchment-lined baking sheet. Repeat with remaining phyllo and filling. Sprinkle sesame seeds on top if using.
7. Bake at 375°F for 20-25 minutes until deeply golden and crisp. Rest 5 minutes before serving with tzatziki or lemon wedges.