Spinach Triangles

This is similar to Spanakopita, except I used Gruyere instead of feta.

1 package phyllo dough
1 stick butter
1 bunch spinach leaves
1 large yellow onion
a pinch of grated nutmeg
salt
3 dried red chilies
4 cloves garlic
1 small block Gruyere cheese, grated
oregano

Defrost phyllo dough as suggested on the package (e.g. leave it on the counter for a few hours).

Mince the onion, and saute with some olive oil and butter. While the onions are sweating, peel and mince the garlic. Add the minced garlic to the onions and also add a pinch of salt. Use a pair of kitchen scissors to cut the red chilies into flakes over the saute pan. Continue sauteing until the onions are nearly caramelized (about 20 minutes).

While the onions are cooking, remove dirt from the spinach by filling a sink with cold water and soaking the spinach. Remove any large stems. Boil some water in a large pot. Drain the spinach and blanch it by quickly immersing in the boiling water. Drain the spinach immediately and rinse with cold water until the spinach is cold. Squeeze as much water as you can out of the spinach (this is so that the triangles don't get watery). Mince spinach and set aside.

When the onions are cool, mix them with the minced spinach, the grated cheese, a pinch of freshly grated nutmeg, a pinch of salt, and some minced oregano. Since only a small amount of filling is in each triangle, I seasoned the mixture heavily. Taste and adjust seasonings.

Melt 1 stick butter. Preheat oven to 350 or 400. Prepare to damp cloth towels to store the phyllo dough between, and set up your work area with a pastry brush, the filling, a spoon, the melted butter, and a few baking trays. When you are ready, open the phyllo dough and cut it into long strips about 4 inches tall, and 10 inches long. (I did this by cutting the dough horizontally across the middle of the short side, and then by cutting each piece horizontally in half one more time). Put the dough in between the towels.

Take 2 sheets of dough and lay it on your work area. Lightly brush them with butter, and place one sheet on top of the other. Place a spoonful of filling near the end of the dough. Fold the dough into triangles, similar to how you would fold a flag. Brush some butter on the outside. Place the triangle on a baking tray (the triangles will not expand so they can be fairly close together). Work quickly since phyllo dough can dry out. Continue making triangles until you run out of dough or filling.

Bake at 350 or 400 degrees for 15 to 20 minutes. The phyllo dough may color quickly, but it doesn't seem to burn to easily, so it is not necessary to worry about the exact time. Cook until the insides are warm, and all of the phyllo layers are flaky.

These appear to freeze reasonably well. If you need to make these ahead of time, then I recommend freezing them raw, rather than baking them ahead of time because the baked triangles don't stay as crispy 24 hours later. Simply, bake the frozen triangles right out of the freezer with no defrosting for 20 - 25 minutes.