Spanakopita Triangles (Spinach and Feta Pie)

Preheat oven to 375°F (190°C).

In a large bowl, combine the thawed and squeezed dry spinach, crumbled feta cheese, beaten eggs, chopped dill, chopped scallions, olive oil, salt, pepper, and lemon juice (if using). Mix well.

Lightly brush a baking sheet with olive oil.

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

Place a second sheet of phyllo dough on top and brush with olive oil. Repeat this process with a third sheet of phyllo dough. Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.

Cut the stacked phyllo sheets into long strips (about 2-3 inches wide).

Place a spoonful (about 1-2 tablespoons) of the spinach and feta mixture at the end of one strip.

Fold the corner of the phyllo strip over the filling to create a triangle. Continue folding the triangle down the length of the strip, maintaining the triangular shape until you reach the end.

Place the triangle on the prepared baking sheet.

Repeat steps 4-8 with the remaining phyllo dough and spinach mixture.

Brush the tops of the triangles with olive oil.

Bake for 25-30 minutes, or until the phyllo pastry is golden brown and crispy.

Let cool slightly before serving warm.