Spanakopita Triangles with Dill Yogurt Dip

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the squeezed-dry spinach, crumbled feta, sliced scallions, and 1 tbsp of chopped dill. Season with black pepper and mix well.

Lay one sheet of phyllo dough on a clean, dry surface. Brush it lightly with olive oil. Place another sheet of phyllo on top and brush with olive oil. Repeat with a third sheet.

Cut the layered phyllo dough lengthwise into three equal strips.

Place a tablespoon of the spinach-feta mixture at one end of each strip. Fold the phyllo dough over the filling to create a triangle, continuing to fold along the strip like a flag until you reach the end.

Place the finished triangle on the prepared baking sheet. Repeat steps 3-5 with the remaining phyllo dough and filling.

Brush the tops of the spanakopita triangles lightly with olive oil.

Bake for 18-20 minutes, or until golden brown and crisp.

While the spanakopita bakes, prepare the dill yogurt dip. In a small bowl, combine the Greek yogurt, remaining 1 tbsp chopped dill, and lemon juice. Stir well and season with a pinch of salt and pepper if desired.

Serve the warm spanakopita triangles with the dill yogurt dip.