In a large skillet over medium heat, add a splash of olive oil.

Sauté the chopped onion until it's translucent.

Stir in the minced garlic and chopped spinach until wilted.

Transfer the cooked vegetables to a mixing bowl.

Add crumbled feta, ricotta, chopped dill, salt, and pepper, mixing until well combined.

Preheat your oven to 375°F (190°C).

Lay out a sheet of phyllo dough, brush it lightly with olive oil or melted butter, and layer another sheet on top.

Repeat this process for about 5 sheets.

Place about a tablespoon of the filling along one edge of the phyllo.

Fold the dough over the filling to create a triangle, then continue folding in a triangular shape until you reach the end of the sheet.

Arrange the filled triangles on a baking sheet lined with parchment paper.

Brush the tops with more olive oil or butter.

Bake in the preheated oven for about 25 to 30 minutes until golden brown and crispy.

Remove from the oven and let them cool slightly. Serve warm.