Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper.

Heat olive oil in a large pan over medium heat. Add spring onions and garlic, sauté for 2 minutes until softened.

Add spinach in batches, stirring until wilted, about 3-4 minutes. Transfer to a colander and press firmly to remove excess moisture. Let cool for 10 minutes.

In a large bowl, combine the cooled spinach, crumbled feta, ricotta, beaten eggs, dill, mint, parsley, nutmeg, salt, and pepper. Mix well until evenly combined.

Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again. Cut lengthwise into 3 equal strips.

Place 1 heaped tablespoon of filling at the bottom corner of each strip. Fold the corner over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end of the strip.

Place triangles seam-side down on the prepared baking sheets. Repeat with remaining phyllo and filling to make approximately 18 triangles.

Brush tops generously with remaining melted butter and sprinkle with sesame seeds.

Bake for 22-25 minutes until golden brown and crispy, rotating trays halfway through for even browning.

Allow to cool for 5 minutes before serving warm with a squeeze of fresh lemon if desired.