Greek Spanakopita Triangles

Crisp phyllo triangles filled with spinach and feta are a party favorite that disappear fast. Make a big batch — they freeze beautifully before baking.

Ingredients

• 1 pound fresh spinach, chopped
• 1 tablespoon olive oil, plus more for brushing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz feta cheese, crumbled
• 2 eggs, beaten
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• 1 package phyllo dough, thawed

Instructions

1. Cook the spinach
   Heat olive oil in a pan and sauté onion and garlic until soft. Add spinach and cook until wilted. Let cool.
2. Make the filling
   Mix the spinach mixture with feta, eggs, dill, salt, and pepper.
3. Assemble the triangles
   Cut phyllo sheets into long strips. Brush each strip with olive oil, place a spoonful of filling at one end, and fold into a triangle, flag-style.
4. Bake
   Preheat oven to 375°F. Arrange triangles on a baking sheet, brush tops with olive oil, and bake 20-25 minutes until golden and crisp.