- Place spinach in a sieve and squeeze out as much liquid from it as you can. Place spinach, feta, Parmesan, egg, dill, garlic and pepper in a bowl and mix to combine.
- Line a large, 13” x 18” baking sheet with parchment paper. Place a sheet of phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with butter, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with butter. Cut the layered phyllo, widthwise, into 8 equal strips.
- Place 1 Tbsp. of spinach mixture at the bottom end of each strip. Fold one corner of the phyllo over the spinach mixture so the bottom edge meets the side edge and forms a loose triangle. Continue folding the triangle sideways, and upward, to the end of strip. Set triangle on the baking sheet. Fold the other 7 strips of phyllo into triangles and set them on the baking sheet. Keep the completed spanakopita triangles covered with plastic wrap until all are made.
- Layer, cut, fill and fold the remaining 2 phyllo sheets as you did the first 2. You should end up with 24 triangles.
- When done, brush the tops of all triangles with a little melted butter, and then sprinkle with sesame seeds (At this point, the triangles can be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen for up to 2 months, and baked from frozen, adding a few minutes more to the cooking time. Don't thaw or they'll become too soggy.)
- Preheat oven to 375˚F. Bake triangles 16 to 18 minutes, or until puffed and golden brown. Serve warm or at room temperature with, if desired, tzatziki sauce, for dipping.
Note: Phyllo pastry is our Frozen Foods Department. Thaw before using.
Recipe Options: For added richness, finely chop 3 Tbsp. shelled, unsalted pistachios, and add them to the spinach mixture before making the triangles.