Preheat your oven to 180 C / 350 F.
Sauté your onion in a splash of olive oil until soft (about 5 minutes).
While this is happening, heat a large pot with a few cups of water in the bottom. When the water is boiling, add the spinach and cook until it is wilted (about 3 minutes) and then drain in a colander and set aside.
Squeeze out any excess water and lightly chop it up.
Add the chopped wilted spinach to the onion mix and stir.
Add the dill, parsley, nutmeg, and the lemon juice and zest, and cook until the liquid has evaporated. Add the crumbled feta and mix to combine, then take it off the heat. Check seasoning and add black pepper and salt if necessary.
Have a baking tray lined with baking paper or a silicone sheet ready.
Have the olive oil and a pastry brush ready to brush down the phyllo.
Have a dampened tea towel ready which you will wrap the remaining phyllo in to prevent it from drying out and becoming brittle.
Unwrap the phyllo pastry from the packaging and gently remove 3 sheets. Roll and cover the remaining pastry with the damp tea towel.
Separate the 3 sheets and brush one all over with olive oil (or melted butter) and immediately place the second sheet on top of the first. Repeat. Brush the third sheet with olive oil too.
Cut the pastry sheets into 3 equal parts lengthways (top to bottom), or if you want to make small pies, cut 4 or 5 lengths.
Place a dollop of the spinach mix at one end and then fold over to form a triangle.
Continue to fold the parcel over as you work your way down the strip of pastry, maintaining the triangle shape.
Place the triangle pies on the baking sheet, brush the tops with olive oil, and bake for 25 to 30 minutes until golden brown.
