In a large skillet, heat the olive oil for about 30 seconds. Add the leek and onion; cook until soft, then add the baby spinach and cook until wilted. Turn off heat. With a paper towel, press the spinach and soak up as much moisture as you can. Transfer to a cutting board and chop the spinach mixture, then put it all in a bowl.

Add the dill to the spinach and season to taste with a little salt and pepper. Stir in the feta cheese, egg and Parmesan cheese.

Open and unroll the phyllo dough. Carefully peel off top sheet (cover remaining sheets with a damp paper towel) and lay it lengthwise in front of you. Brush it gently with melted butter mixture, then fold it over lengthwise so you have a long, tall 4x12 inch strip that is two layers.

Spoon a heaping tablespoon of spinach mixture in the bottom left corner of the strip. It should be about 1 inch up from the bottom and ½ inch from the left side. Start folding it as if you would a flag. Take the bottom right corner and fold it over the spinach, then lift the folded spinach part and fold it up and then over. Keep going up until you have reached the end of the phyllo rectangle. If it’s raggedy and ugly, don’t worry – just smooth it a little and try to be neater on the next one! You can brush it with a little more butter mixture if you like. Lay your triangle on a parchment or foil lined baking sheet and continue until you have 7 or 8 triangles. Bake them at 350 degrees for 20 to 25 minutes or until golden. Let cool slightly before serving.

Alternately, you can freeze them. Put the triangles on a parchment lined cookie sheet, freeze until firm, then throw them in a freezer bag and store. To reheat, bake at 350 until they are golden.