Ingredients
- 2 teaspoons olive oil
- 1/2 medium yellow onion diced
- 5 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 3/4 teaspoons dried dill
- 1 pound frozen spinach thawed and drained
- 1/3 cup parsley finely chopped
- 3 tablespoons green onions finely chopped
- 1/2 teaspoon black pepper freshly ground
- 5 ounces feta cheese crumbled
- 20 sheets phyllo pastry thawed
- Melted unsalted butter for brushing
Instructions
- Add olive oil to a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic, oregano, and dill, cooking until aromatic, about 5 more minutes. Set aside to cool.
- In the skillet with cooled onion mixture, add drained spinach, parsley, green onions, black pepper, and feta cheese. Mix until well combined.
- Preheat oven to 375°F. Lay out phyllo sheets, cutting into 3-inch wide strips. Keep covered with a damp towel.
- Place a dollop of filling on one end of a phyllo strip. Fold over to form a triangle, continuing to fold in the flag method until the strip ends. Place on a parchment-lined baking sheet and cover with a damp towel.
- Brush triangles lightly with melted butter. Bake for 22 minutes or until golden brown and crisp.
