Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside

In a large skillet, heat olive oil over medium heat. Add chopped red onions and cook until translucent. Then, add garlic and cook for 1 minute more until fragrant. Stir in spinach and flour. Season with salt and pepper to your taste. Cook, stirring occasionally, until most of the liquid has evaporated and been absorbed.

Remove from the heat. Let the spinach filling cool to room temperature. Then, add feta cheese, beaten eggs, and dill.

Place one sheet of phyllo dough on a clean, dry surface. Cut the dough into strips 2.5 inches wide.

Place two phyllo dough strips on a dry surface. Cover the rest of the dough with a damp towel to prevent it from drying out.

Brush the first strip with melted butter. Then, top it with the second one. Brush the top strip with melted butter as well. Finally, add a tablespoon of filling. Fold the dough into the triangles. Transfer to a prepared baking sheet. Repeat with the remaining phyllo dough and filling until all triangles are made. Brush them with melted butter. Sprinkle with sesame seeds if needed.

Bake for 30-50 minutes or until golden. Serve with sour cream dip, hummus, and olives.