Flaky phyllo triangles get filled with a vibrant mixture of spinach, sautéed onion, scallions, and garlic, brightened with fresh dill and parsley and warmed through with a touch of nutmeg. Eggs bind the filling into a savory, cohesive bite that holds together beautifully once folded into those signature flag-style triangles. Each one bakes up deeply golden and shatteringly crisp on the outside, with a tender, herb-flecked center that stays moist and packed with flavor. They're endlessly snackable straight off the pan, but also hold up well for make-ahead lunches or a starter spread. This one is a great pick for a dairy free table, letting the spinach and herbs really shine without sacrificing that classic crunch. Serve them warm with a squeeze of lemon and you've got a crowd-pleaser that disappears fast.
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the scallions and garlic and cook, stirring, until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl and let cool for 5 minutes.
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