1. Prepare the Spinach Filling

• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 3–4 minutes until translucent.
• Add minced garlic and cook for another 30 seconds.
• Add chopped fresh spinach in batches and cook until wilted, about 5–7 minutes. (If using frozen spinach, just stir it into the mixture.)
• Remove from heat and let cool.
• Once cooled, squeeze out any excess moisture using a clean kitchen towel.
• Transfer to a mixing bowl and stir in feta, ricotta, dill, parsley, and nutmeg. Season with salt and pepper to taste.

2. Prepare the Phyllo Sheets

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Unroll phyllo dough and cover with a slightly damp kitchen towel to prevent drying.
• Take one phyllo sheet and brush lightly with olive oil or butter.
• Fold it lengthwise into thirds to form a long strip (approximately 3 inches wide).
• Brush the strip again with oil.

3. Assemble the Triangles

• Place 1 tablespoon of filling at the bottom end of the strip.
• Fold one corner of the strip over the filling to form a triangle.
• Continue folding the triangle up the strip, like folding a flag, enclosing the filling completely.
• Brush the final edge with oil to seal.
• Place the triangle seam-side down on the baking sheet.
• Repeat with remaining phyllo and filling.

4. Bake

• Brush the tops of triangles with more oil or butter.
• Sprinkle with sesame seeds or nigella seeds if desired.
• Bake for 25–30 minutes, or until golden brown and crisp.
• Let cool slightly before serving.