Ingredients
- Olive oil spray
- 2 packages baby spinach
- 1 cup feta, crumbled
- Pinch freshly grated nutmeg
- Fresh ground pepper
- 6 phyllo sheets, thawed
Directions
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In a skillet over moderate heat, wilt the spinach with a bit of water. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, and pepper.
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Preheat oven to 375°F.
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Cover phyllo stack with plastic wrap and then a dampened kitchen towel.
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Take 1 phyllo sheet from stack and arrange on a work surface with the longest side nearest you and lightly spray the surface with olive oil. Keep remaining phyllo sheets covered.
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Put a heaping teaspoon of filling near one corner nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Fold away from you towards the top edge. There will be about 1″ extra phyllo, simply fold that edge in to continue your triangular folding. Continue folding (like a flag), maintaining a triangle shape. Put triangle, seam side down, on a baking sheet sprayed with olive oil. Continue with remaining phyllo sheets, then lightly spray olive oil again on top.
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Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.