Could you be looking for Spanakopita? (Greek spinach pie?)
INGREDIENTS:
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (a short 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen
DIRECTIONS:
Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook your spinach and stirit until it is wilted and tender, about 4 minutes.
Remove the spinache from the heat and cool it about 10 minutes. Squeeze handfuls of the cooled spinach in order to remove as much liquid as possible, then coarsely chop it.
Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Preheat oven to 375°F.
Melt remaining 1 stick butter in a small saucepan, then cool.
Cover your phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
Take 1 phyllo sheet from stack and place it on a work surface with a long side nearest you (keep the other sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle.
Continue folding the strip (like a flag), keeping the triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
NOTE:
The pastry triangles can be formed, but not baked, 3 days ahead. Store them in 1 layer in heavy-duty sealed plastic bags, then freeze them. Bake the frozen pastries(do not thaw) as noted above.
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