|Olive oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs) (Very Finely Chopped)|
|Feta cheese||3⁄4 Pound, drained and crumbled|
|Finely chopped parsley||1⁄2 Cup (8 tbs) (Very Finely Chopped)|
|Dill weed/2 tablespoons chopped fresh dill||1 Teaspoon|
|Frozen chopped spinach||30 Ounce, thawed and squeezed dry (3 Packages, 10 Ounce Each)|
|Freshly grated nutmeg||To Taste|
|Ground pepper||To Taste|
|Phyllo dough sheets||2 (1 Package, At Room Temperature)|
|Butter||1 Pound, melted|
|Freshly ground pepper||To Taste|
Preheat the oven to 375°F.
Heat the oil in a small skillet.
Add the onion and cook until translucent and golden.
Beat the eggs in a large bowl with an electric mixer until they are light and lemon colored.
Stir in the cooked onion, feta, parsley, dill and spinach.
Season with nutmeg, salt and pepper.
Remove the filo from the package; unroll and place on a large sheet of waxed paper.
Fold the filo crosswise into thirds.
Use a scissors to cut along the folds into thirds.
Cover with another sheet of waxed paper and a damp cloth.
Lay one strip of filo at a time on a flat surface and brush immediately with melted butter.
Fold the strip in half lengthwise.
Brush with butter again.
Place a rounded teaspoonful of spinach filling on one end of the strip; fold over one corner to make a triangle.
Continue folding end to end, as you would fold a flag, keeping the edges straight.
Brush the top with butter.
Repeat the process until all the filling is used up.
Place the triangles in a single layer, seam side down, on an ungreased jelly-roll pan.
Bake for about 20 minutes or until the triangles are lightly browned.