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1
Heat a large fry pan over medium-high heat.
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2
Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
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3
Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
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4
Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
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5
Stir well to combine.
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6
Season with salt and pepper.
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7
Preheat an oven to 375u00b0F.
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8
Lightly butter a baking sheet.
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9
Cut the stack of phyllo sheets lengthwise into 3 equal strips.
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10
Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
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11
Place the strip on a work surface and brush lightly with melted butter.
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12
Place another strip on top.
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13
Brush the second strip lightly with melted butter.
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14
Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
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15
Fold the uncovered end over the filling on the diagonal to form a triangular shape.
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16
Bring the bottom of the triangle up against the straight edge.
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17
Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
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18
Brush lightly with melted butter.
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19
Place on the prepared baking sheet.
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20
Repeat with the remaining phyllo and filling.
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21
Bake until golden, about 15 minutes.
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22
Remove from the oven and transfer to a platter.
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23
Serve immediately, warm or at room temperature.
