This is a very nostalgic food for me. They definitely take some patience and precision to get just right, but the end result is always worth it😍 Ingredients: Olive oil Fresh spinach— remove stems (unnecessary but I’m annoying lol) and roughly chop 4 garlic cloves— minced Fresh Dill— chopped Fresh Parsley— chopped 8oz Feta— crumbled but don’t buy pre crumbled! It doesn’t taste the same 4 tbsp butter 1 package of phyllo dough 1 onion Salt & pepper Set oven to 375 and prepare a non stick baking sheet. You can also use parchment paper on a baking sheet! Chop onion, dill, parsley and spinach. Add onion to a pan with 2 tbsp olive oil and let soften. Once the onion is softened, add in the minced garlic. About a minute later, add in the dill. Then add the spinach and let it wilt in the pan with the onion mixture. Add feta cheese, and a dash of salt and pepper and then mix to combine. Remove *thawed* phyllo dough and use a pizza cutter (or a knife) to make long 2-ish inch strips depending on the size you want! You will use about 2 sheets of the cut phyllo dough per piece. Cover the phyllo you’re not using with a damp towel so it doesn’t dry out and become paper-y! It’s best to use phyllo dough as soon as it’s opened, and always thaw phyllo in the fridge. To assemble: Carefully* separate one sheet of phyllo and brush with butter. Add another sheet on top and brush with a lighter amount of butter. Add filling in the corner, forming a triangle. Be steel to not overfill or else it will spill out! I am a chronic over fill-er lol. Fold the pieces over each other in a triangle formation. Do this over and over in the same pattern until you reach the end of the sheet. *Lightly* brush the tops with butter and put in the oven for about 20 minutes! Let cool and then enjoy :) **NOTE Some people wilt the spinach in a pan by itself first, let it cool and then wring out the water before adding it to the onion mixture! I didn’t do this and mine turned out great but it’s not a bad idea to do :) #greekinspired #greekfood #greekrecipe