Instructions:

1. Prepare the Filling:

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   • In a bowl, mix chopped apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir in walnuts or raisins if using. Let sit for 10–15 minutes.

2. Prepare the Phyllo Dough:

   • Preheat oven to 375°F (190°C).

   • Lay one phyllo sheet on a clean surface and brush it lightly with melted butter.

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   • Place another sheet on top and repeat (you can use 2–3 layers per mini pie for extra crispiness).

   • Cut into strips about 3 inches wide and 8 inches long.

3. Assemble the Milopitakia:

   • Place 1 heaping tablespoon of filling at one end of each strip.

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   • Fold like a triangle (as you would a flag), enclosing the filling and continuing to fold the strip into a triangle all the way to the end.

   • Place on a parchment-lined baking sheet.

4. Bake:

   • Brush tops with more butter.

   • Bake for 20–25 minutes or until golden and crispy.

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5. Serve:

   • Let cool slightly, then dust with powdered sugar or drizzle with honey.