To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup. Drain onions, if needed. Set aside.*
To finely chop parsley, place parsley in 1-cup measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup. Set aside
To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plates together and tilt slightly to press excess liquid from spinach. set spinach aside.
Preheat oven to 375 degrees F.
Heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.
Stir in onion with oil, feta cheese, parsley, oregano, and spinach. Season with nutmeg, salt and pepper.
Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.
Cover phyllo with large sheet of plastic wrap adn damp, clean kitchen towel (Phyllo dries out quickly if not covered.)
Lay 1 strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lenghtwise. Brush with butter again. Place rounded teaspoonful of spinach filling on 1 end of strip; fold over 1 corner to make triangle.
Combine folding end to end, as you would fold a flag, keeping edges straight.
Brush top with butter. Repeat until all filling is used up.
Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.
Originally Submitted
11/13/2007
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