To prepare filling, wilt spinach in a large skillet over medium heat. Squeeze out barely moist. Set aside.

In skillet with 2 teaspoons olive oil over medium-high heat, saute onions for 2 minutes or until soft. Stir the green onions and remaining filling ingredients into spinach mixture. Set aside.

Preheat oven to 350°.

Prep the phyllo dough: Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.

Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.