Greek spanakopita triangles

The filling combines fresh spinach, tangy feta, creamy ricotta, and a touch of nutmeg for depth. It was crispy and golden, and couldn't get enough of it (for spinach lovers of course). Full detailed recipe here > Crispy Greek Spanakopita Triangles

• Ingredients:
• 1 lb fresh spinach, chopped (or frozen, thawed and drained well)
• 1⁄2 cup feta cheese, crumbled
• 1⁄4 cup ricotta cheese
• 1 small onion, finely chopped
• 2 large eggs, beaten
• 1⁄4 tsp ground nutmeg
• 1 pack phyllo dough, thawed
• Salt and black pepper, to taste
• 1⁄2 cup unsalted butter, melted (or olive oil for lighter option)

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Sauté fresh spinach until wilted and squeeze out liquid, or thaw frozen spinach and press out excess water.
• In a large bowl, combine spinach, feta, ricotta, onion, eggs, nutmeg, salt, and pepper. Mix well until smooth and thick.
• Place one sheet of phyllo dough on a surface, brush with melted butter, layer another sheet on top, and brush again. Keep the remaining dough covered with a damp towel.
• Cut the sheets into 3-inch wide strips. Add 1 tablespoon of filling at the bottom of each strip. Fold diagonally to form a triangle and continue folding until the strip is finished.
• Place triangles on the baking sheet, brush tops with melted butter, and bake for 20–25 mins.