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1
Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes.
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2
Remove from heat and cool, about 10 minutes.
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3
Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
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4
Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
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5
Preheat oven to 375F
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6
Melt remaining 1 stick butter in a small saucepan, then cool.
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7
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
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8
Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter.
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9
Top with another phyllo sheet and brush with more butter.
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10
Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
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11
Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle.
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12
Continue folding strip (like a flag), maintaining triangle shape.
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13
Put triangle, seam side down, on a large baking sheet and brush top with butter.
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14
Make more triangles in same manner, using all of phyllo.
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15
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
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16
Cooks' note:
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17
Pastry triangles can be formed, but not baked, 3 days ahead.
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18
Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze.
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19
Bake frozen pastries (do not thaw) in same manner as above.
