Spanakopita Triangles (Greek Spinach Pies)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the squeezed spinach, feta cheese, ricotta cheese, chopped onion, beaten eggs, dill, mint, 1/4 cup olive oil, salt, pepper, and nutmeg. Mix well.

Lay one sheet of phyllo dough on a clean surface. Brush lightly with olive oil.

Top with a second sheet of phyllo dough and brush with olive oil. Repeat with a third sheet of phyllo dough and brush with olive oil. (Use three sheets of phyllo per triangle for a good flaky result)

Cut the phyllo stack into long strips, about 2-3 inches wide.

Place a heaping tablespoon of the spinach mixture at the end of one strip. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the triangle over and over until you reach the end of the strip.

Place the triangle on the prepared baking sheet. Repeat with the remaining strips and filling.

Brush the tops of the triangles with olive oil.

Bake for 20-25 minutes, or until golden brown and crispy.

Let cool slightly before serving.