Savory Spinach Triangles

Ingredients

• 4 cups fresh spinach leaves, chopped
• 1 pinch salt
• 1 onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons ground sumac
• 2 tablespoons pine nuts (Optional)
• 3 tablespoons fresh lemon juice
• ½ teaspoon ground black pepper
• 1 cup butter
• 1 (16 ounce) package frozen phyllo dough, thawed

Step 1

Tos the chopped spinach with a pinch of salt in a bowl. Give it a good stir for about a minute until the spinach softens and starts to release some moisture. In another bowl, do the same with the chopped onion—add a pinch of salt and stir it for about a minute until it wilts. Then, mix the spinach and onion together with olive oil, sumac, pine nuts, lemon juice, and pepper. Let this mixture sit for 5 minutes so the flavors can meld, then drain off any excess liquid.

Step 2

Melt some butter gently over low heat and set it aside. Meanwhile, heat your oven to 400°F (200°C) and line a couple of baking sheets with parchment paper. Lay one sheet of phyllo dough on a flat surface and brush it lightly with the melted butter. Place another sheet on top and brush that with butter too. Cut this double layer into strips about 3 ½ inches wide and 13 inches long. Keep the strips covered with a damp cloth so they don’t dry out while you work.

Step 3

To shape the triangles, spoon about a tablespoon of filling onto the top corner of a strip. Fold the corner over to form a triangle, then keep folding it down the length of the strip like you’re folding a flag, tucking in the filling as you go. When you reach the end, you should have a neat little triangle pocket. Repeat this with the remaining strips and filling.

Step 4

Arrange the triangles on your baking sheets, brush them all over with butter, and pop them in the oven. Bake for 12 to 15 minutes until they’re beautifully golden and crisp. Enjoy!