1. Prepare the filling:
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onions and green onions, sautéing until softened (about 3-4 minutes).
Add the garlic and cook for another minute until fragrant.
Add the spinach, cooking until wilted if using fresh, or until well combined if using frozen.
Remove from heat and allow to cool slightly.
In a large bowl, combine the cooked spinach mixture with dill, parsley, mint (if using), feta, ricotta (if using), and beaten eggs.
Season with salt, pepper, and nutmeg (if using).
Mix thoroughly and set aside.
2. Prepare the phyllo dough:
Preheat your oven to 350°F (175°C).
Carefully unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out.
Lay out one sheet of phyllo dough on a clean work surface. Brush lightly with olive oil or melted butter.
Place another sheet of phyllo on top and brush again. Repeat until you have 3-4 layers.
3. Assemble the triangles:
Using a sharp knife or a pizza cutter, cut the layered phyllo sheets into long strips, about 3 inches wide.
Place a tablespoon of the spinach mixture at the end of each strip.
Fold the phyllo over the filling to form a triangle, then continue folding (like a flag) to the end of the strip.
Brush the top of each triangle with olive oil or butter.
Place the triangles on a baking sheet lined with parchment paper.
4. Bake:
Bake the triangles in the preheated oven for about 20-25 minutes, or until golden and crisp.
Remove from the oven and let cool slightly before serving.
Tips:
Phyllo Handling: Work quickly with the phyllo dough and keep the sheets covered to prevent them from drying out.
Filling Variations: You can add other herbs or even some grated nutmeg for a different flavor profile.
Serving: These are great as appetizers, snacks, or even a light meal when paired with a salad.
Enjoy your delicious homemade Spanakopita Triangles!
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