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1
Heat oil until shimmering.
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2
Saute onions and garlic until soft and translucent but not brown, 3-5 minutes.
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3
Add spinach, salt and pepper, cover tightly and cook until spinach wilts completely, stirring once or twice, 3-5 minutes total.
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4
Scrape the mixture into a sieve and let cool to room temperature.
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5
Squeeze out excess moisture, then chop until fairly small but not pasty.
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6
Stir in feta, parsley, mint, nutmeg and lemon juice.
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7
Taste and adjust salt and pepper if needed.
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8
Beat egg lightly, then stir into spinach and cheese.
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9
Unwrap and unroll phyllo.
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10
Cover with a damp towel at any time it is not being used.
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11
Lay out one sheet of phyllo and brush with melted butter.
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12
Place a scant 1/4 cup of filling in the center of the far edge of the pastry sheet.
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13
Fold one side over the filling lengthwise, brush with butter, then fold the other side over and brush with butter.
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14
You will have a long, narrow rectangle, 1/3 as wide as the original pastry sheet, with filling at the far end.
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15
Fold the filling end over, forming a triangle.
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16
Continue folding, maintaining the triangle shape (like folding a flag), brushing each dry surface with butter when it becomes exposed.
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17
When the last fold is made, place the packet on a baking sheet in the freezer.
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18
Repeat until all the pastry and filling are used up.
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19
When the packets are frozen solid, wrap tightly in foil, then store in an airtight bag until ready to use.
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20
Well-wrapped, they should last several months.
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21
When ready to bake, preheat oven to 350F Place the triangles on a foli-lined baking sheet, brush with melted butter and bake 30 minutes or until deep golden-brown.
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22
(If you choose not to freeze them first, they will not take as long to bake, so start checking after 15 minutes.
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23
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