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1
Heat olive oil in a large skillet and place over medium heat.
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2
Saute onions and garlic for 3 minutes until soft.
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3
Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes.
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4
Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid.
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5
Set aside to cool.
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6
The filling needs to be cool and dry to prevent the phyllo from becoming soggy.
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7
In a medium bowl, beat the eggs with feta, coriander, and nutmeg.
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8
Season, then fold in the cooled spinach mixture until well blended.
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9
Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter.
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10
Unroll the phyllo dough and lay a sheet flat on a work surface.
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11
Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle.
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12
Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives.
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13
Repeat with 2 more sheets of phyllo, stacking on top of each other.
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14
With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips.
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15
Do this with all the sheets of dough.
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16
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip.
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17
Fold the end at an angle over the filling to form a triangle.
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18
Continue to fold the triangle along the strip until you reach the end, like folding up a flag.
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19
Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries.
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20
Repeat until all the filling and phyllo strips are used up.
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21
Bake for 20 to 30 minutes until the triangles are crisp and golden.
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22
Serve hot, warm or cold.
