For the Filling:
8 ounces frozen spinach, thawed & squeezed of excess liquid
2 cloves garlic, chopped
Zest from 1 lemon
1/4 teaspoon nutmeg, freshly grated with a Microplane
1/2 cup crumbled Feta cheese
1/2 cup Parmesan cheese, freshly grated with a Microplane
1/3 cup pine nuts, freshly toasted
For the pastry:
4 to 5 T Butter, melted
12 sheets Phyllo, thawed
Make the filling: Combine the spinach, garlic, zest & nutmeg. Stir in the feta, parmesan & pine nuts. Taste and season with a little pepper. (Salt isn’t necessary since the cheeses are salty.)
Assemble the pastries: Lay a single layer of phyllo on a flat surface. Brush the sheet with melted butter. Fold in half, lengthwise, and then again. Brush a little more butter on the phyllo, and place a heaping spoonful of filling near the right corner. Fold the corner so that it makes a triangle. Continue folding triangles (as if you are folding a flag) until the edges are completely sealed. Repeat with the remaining filing and phyllo. Brush the tops of the pastries with a little more butter. These can be refrigerated or frozen o bake later.
When you are ready to bake the pastries, preheat oven to 400. Bake for 15-20 m,minutes until golden brown and crispy. Allow to cool for a couple of minutes, & serve scattered with any fresh herb you have on hand.