Golden, flaky phyllo triangles hide a savory filling of spinach, feta, and fresh herbs in every single bite. The onion, scallion, and garlic base gets sautéed until deeply fragrant, then folded together with dill, parsley, a whisper of nutmeg, and crumbled feta for that classic salty tang. Beaten eggs bind the filling into a cohesive, sliceable texture, while sheet after sheet of butter-brushed phyllo bakes up into shattering, crisp layers. Folding the triangles takes a little patience, but the payoff is a batch of golden, crackly hand pies perfect for a party platter or a make-ahead lunch. This one's a natural fit for a vegetarian spread — no meat, no fish, just herby, cheesy filling wrapped in buttery, crackling phyllo. Serve them warm with a squeeze of lemon and watch them disappear.
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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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