Triangle Stuffed with Spinach ("Fatayer Sbanikh-Libanese/Syrian Triangle")

Name: Triangle Stuffed with Spinach
Yield: 30
Ingredients: 1 sheet of phyllo dough; For the filling:; 2 bunches of spinach; 1/3 cup olive oil; 1 large onion, finely chopped; 1/2 cup chopped walnuts; 1 pinch of nutmeg; Salt and black pepper to taste; 1 to 3 tablespoons lemon juice, to taste

1
1 sheet of phyllo dough
2
For the filling:
3
2 bunches of spinach
4
1/3 cup olive oil
5
1 large onion, finely chopped
6
1/2 cup chopped walnuts
7
1 pinch of nutmeg
8
Salt and black pepper to taste
9
1 to 3 tablespoons lemon juice, to taste

Ingredients

1
1 sheet of phyllo dough
2
For the filling:
3
2 bunches of spinach
4
1/3 cup olive oil
5
1 large onion, finely chopped
6
1/2 cup chopped walnuts
7
1 pinch of nutmeg
8
Salt and black pepper to taste
9
1 to 3 tablespoons lemon juice, to taste

Directions

1
Prepare the phyllo dough
2
Cover and let it rise
3
Wash the spinach well, drain, and chop the leaves and stems finely
4
Place in a non-stick skillet or a cast-iron pan without adding water for 5 to 8 minutes, until it wilts and releases its liquid
5
Stir occasionally
6
Transfer to a colander and squeeze out as much moisture as possible
7
Heat the olive oil and slowly cook the onion until translucent
8
Add the spinach and cook for 5 minutes, stirring frequently
9
Add the remaining ingredients and cook for another 5 minutes
10
Let it cool
11
Roll out the dough to a thickness of about 1/2 cm
12
Cut into triangles with a diameter of 10 cm
13
Place 1 tablespoon of filling in the center
14
Lift the sides up into three points to form a triangular shape
15
Close the edges tightly
16
Place side by side on a baking sheet lined with parchment paper, and bake in a preheated oven (180°C) for 20 to 30 minutes, or until they are golden brown and slightly caramelized
17
Serve warm or at room temperature
18
Let it rest for about 30.