Spinach Triangles

Directions

1. 1
   Squeeze excess water from spinach.
2. 2
   Heat olive oil in a nonstick frying pan over medium heat.
3. 3
   Add grated onion, stiring until it begins to change color, about 5 minutes.
4. 4
   Add spinach, dill, nutmeg, and garlic salt.
5. 5
   Cook and stir several minutes until spinach is warmed through.
6. 6
   Remove from heat and allow to cool completely.
7. 7
   When mixture is cool, add feta and 2 tablespoons of parmesan.
8. 8
   Fluff and mix with a fork until ingredients are evenly combined.
9. 9
   Preheat oven to 350 degrees F. Line a baking sheet with parchment.
10. 10
    Unroll phyllo dough out onto your work surface, covering with plastic wrap and a damp tea towel.
11. 11
    Place a sheet of pastry in front of you on a large cutting board, stopping to recover unworked dough (it quickly dries out).
12. 12
    Brush dough lightly with clarified butter and repeat the process twice more.
13. 13
    Cut your stack of buttered pasty lengthwise into 3 even strips.
14. 14
    Place one tablespoon of filling on the end of a strip and fold as you would a flag, trimming the ends as necessary.
15. 15
    Try not to fold too tightly because the pastry will burst during baking.
16. 16
    Brush tops with butter and place on a baking sheet.
17. 17
    Dust each borek with parmesan cheese.
18. 18
    Repeat until filling and dough are used up.
19. 19
    Bake at 350 degrees F for 20 minutes.
20. 20
    Traditionally, an egg is added to the filling and an egg wash is brushed over the top so that sesame seeds will adhere.
21. 21
    Its your call.
22. 22
    The filling can be made several days in advance (drain before using).
23. 23
    You can make the triangles and freeze before baking or you can freeze them afterwards.
24. 24
    Both methods work great for me.