Spanakopita Triangles

Filling

1. 1If using fresh spinach, wash, trim and chop; if using frozen, thaw and squeeze out as much liquid as possible.
2. 2Heat 1 tbsp olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about 5 minutes.
3. 3Add the spinach to the skillet and cook until wilted (fresh) or heated through and excess moisture evaporates (frozen), then remove from heat and let cool slightly.
4. 4Transfer spinach and onion to a bowl, stir in crumbled feta, chopped dill, beaten egg, remaining olive oil, salt and pepper until evenly combined; taste and adjust seasoning.

Assembly & Baking

1. 1Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and have the melted butter or extra olive oil ready for brushing.
2. 2Lay one phyllo sheet flat, brush lightly with melted butter, fold sheet lengthwise into a long strip about 7–8 cm wide, repeat brushing and stacking up to two layers for sturdier triangles.
3. 3Place about 1–2 tablespoons of filling at one end of the strip, then fold the corner over to form a triangle; continue folding the strip in triangle shapes until sealed, repeating with remaining phyllo and filling.
4. 4Arrange triangles on the prepared sheet, brush tops with butter, and bake for 20–25 minutes or until deep golden brown and crisp.
5. 5Allow the spanakopita triangles to cool for a few minutes on a rack before serving warm or at room temperature.