| • | Melt 1 tbsp butter in a 12-inch heavy skillet on moderate flame, then cook spinach, stirring, until wilted and tender for about 4 minutes.
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| • | Remove it from the heat up and cool for about 10 minutes.
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| • | Squeeze handfuls of spinach to take aside as much liquid as possible, then coarsely chop it.
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| • | Place it in a normal bowl and stir in feta, nutmeg, table salt and pepper.
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| • | Preheat the oven to 375 degree F.
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| • | Melt the left over 1 stick butter in a little saucepan, and then cool.
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| • | Cover the phyllo stack with 2 overlapping sheets of plastic enclose and then a moisten kitchen towel.
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| • | Take 1 phyllo sheet from the stack and place on a work surface with a longish side, saving remain of the sheets covered up and brush with few butter.
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| • | Top with some other phyllo sheet and brush with more butter, cut down buttered phyllo stack diagonally into 6 strips.
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| • | Place a heaping tablespoon of filling up about 1 corner of a strip on end and then fold corner of phyllo all over to enclose filling up and to make a triangle.
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| • | Continue folding up strip, alike a flag, maintaining the triangle shape.
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| • | Place triangle, seam side down, on a large baking sheet and brush top with the butter and make more triangles in same way, utilising all of phyllo.
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| • | Bake triangles in center of oven until golden brownish for about 20 to 25 minutes.
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| • | Shift Spinach Triangles to a rack to cool.
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