1-Getting started with spinach pie bites: Begin by squeezing excess water from the 16 ounces of defrosted and well-drained frozen spinach, then mix it in a large bowl to get your base ready. This step keeps the filling from becoming too watery and ensures a crisp result.

2-Next: heat 1 tablespoon of olive oil in a pan over medium heat and cook the ⅔ cup of finely diced red onion until softened, about 3 minutes. Add the 4 finely minced garlic cloves and cook for 30 seconds more to release their aroma. Once done, combine this onion mixture with the spinach in the bowl and gently stir in the 2 teaspoons dried dill, ½ cup packed finely chopped Italian parsley leaves, 5 finely chopped green onions, 2 teaspoons lemon zest, ¼ teaspoon ground black pepper, 4 ounces crumbled feta cheese, 4 ounces drained ricotta cheese, and 1 lightly beaten large egg for a well-mixed filling.

3-For assembly: lay one sheet of phyllo on your work surface and brush it with some of the 8 tablespoons of melted unsalted butter. Repeat this for two more sheets to make a stack, brushing each one with butter as you go. Cut the stack lengthwise into thirds to create long strips, then place 1 tablespoon of filling at the end of each strip. Fold the phyllo over the filling into a triangle shape and keep folding to maintain the triangle until the strip is fully used.

4-Place the triangles on a parchment-lined baking sheet, brush the tops with the remaining melted butter, and bake in a preheated 350°F oven for about 20 minutes until they’re golden and crisp. After baking, let them cool for 10 minutes and serve warm they’re great for holiday entertaining or as make-ahead appetizers. You can store leftovers covered in the refrigerator for up to 2 days and reheat at 300°F for 5 minutes to keep them crisp, or freeze unbaked ones for up to one month and add 5 extra minutes when baking from frozen.