Greek Spinach Feta Triangles

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Heat a generous amount of vegetable oil in a large saucepan over medium heat. Add the onions and slowly cook, stirring occasionally, until they become soft and tender. Next, add the spinach, dill, and flour to the saucepan; cook until most of the moisture has evaporated, approximately 10 minutes. Remove the saucepan from the heat source.

Stir in the feta cheese, eggs, salt, and black pepper until well combined.

Now, take one phyllo sheet from the stack and lay it flat on a work surface. Evenly apply a thin layer of butter to the phyllo sheet using a pastry brush. Place another phyllo sheet over the buttered phyllo sheet and press them together firmly.

Cut the layered phyllo sheets into long, thin strips approximately 3 inches wide. To prevent the remaining phyllo sheets from drying out, cover them with plastic wrap.

Lay a single phyllo strip on the work surface with one narrow end facing you. Place a generous tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge, forming a triangle shape. Continue folding the triangle up the strip, bringing the point at the bottom left to rest along the left edge. Repeat this process until you reach the end of the phyllo strip.

Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with the remaining phyllo and filling.

Arrange the phyllo triangles on a large baking sheet, leaving some space between each triangle. Brush the remaining butter over the phyllo triangles.

At this point, you can either bake the pastries immediately or freeze them for later use. See Cook's Note.

Bake the phyllo triangles in the preheated oven until they are golden brown, taking approximately 45 minutes to an hour.