1/4 cup chopped onion
1 stick butter, divided
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 block (8-oz) cream cheese, softened
dash of freshly ground black pepper
dash of ground nutmeg
6 sheets frozen phyllo , thawed
Preheat oven to 375 degrees.
In a small skillet or pan melt 2 tablespoons of the butter; add onion and garlic. Cook, stirring, until tender.
In a mixing bowl combine the spinach, cream cheese, onion-garlic mixture, pepper, and nutmeg until well blended.
Melt the remaining butter.
Lay a sheet of phyllo on a flat surface. Brush with the butter and cut lenthwise into 4 equal strips.
For each triangle, spoon about 1 tablespoon of the spinach mixture about 1-inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding, like folding a flag, to form a triangle over the filling. Repeat with the remaining ingredients.
Bake 12 to 15 minutes until golden brown.
Note: May be made ahead and frozen after baking. To reheat, bake frozen 10 to 12 minutes or until heated through.