1 stick plus 1 tbls butter
1 pound spinach (baby) chopped
1 small onion finely chopped
3 cloves garlic chopped
2 cups crumbled feta
1/2 tsp grated nutmeg
1 tsp paprika
salt & pepper
1 package phyllo sheets, thawed
Melt tablespoon butter in pan.
Once melted add the chopped onion, cook on medium till translucent.
Add garlic and spinach. Cook until spinach is wilted stirring as needed.
Strain the spinach mixture. I usually put it in a cheese cloth or kitchen towel and squeeze.
Put the spinach mixture in a bowl, add feta and spices. Mix to combine.
Working with Phyllo —Keep it covered with a dampened towel
Melt the stick of butter
Lay one sheet of phyllo on your workspace, brush with some melted butter
Place another sheet of phyllo on top of the first sheet and brush with some butter
Cut the sheets into 6 pieces along the long side so you have 6 stripes about 12 by 2 3/4 inches
Put a heaping tablespoon of filling in corner of the strip closest to you, then fold corner of phyllo over to enclose filling and form a triangle.
Continue folding strip, maintaining the triangle shape.
Put the triangle, seam side down, on a baking sheet covered with parchment, and brush the top with butter.
Make more triangles, using all the Phyllo and filling.
Bake till golden brown 20-25 minutes in an 375 degree oven