• Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Step 2: In a medium bowl, combine the thawed and drained spinach, feta cheese, ricotta cheese, egg, dill, parsley, nutmeg, and black pepper. Mix well until all the ingredients are evenly distributed.
• Step 3: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Working with one sheet of phyllo at a time, brush it lightly with melted butter. Place a heaping tablespoon of the spinach-feta filling near the bottom corner of the phyllo sheet. Fold the corner of the phyllo over the filling to create a triangle, then continue folding the triangle back and forth to create a neat, sealed pastry triangle.
• Step 4: Place the spanakopita triangle on the prepared baking sheet. Repeat the process with the remaining phyllo sheets and filling, arranging the triangles on the baking sheet as you go.
• Step 5: Bake the spanakopita triangles for 20-25 minutes, or until the phyllo is golden brown and crispy. Serve warm and enjoy!