Preheat the oven to 350 F.
Use a medium-sized pan, heat the olive oil in the pan, and add spinach. Sauté the spinach till it gets a little soft for about 2 minutes. Spinach leaves the water, so squeeze the excess water out. Repeat the same procedure with the remaining spinach, add oil if required.
Heat 2 tbsp. olive oil and add scallions and garlic to the pan, sauté them for about3-4 minutes. Keep it aside till it cools down.
Once the scallion and garlic are sauteed properly, add salt and pepper for the seasoning of the mixture. Mix them properly.
Use a separate bowl, mix feta, ricotta, and eggs. Mix well.
Now you must combine spinach with the cheese mixture, blend well.
Grease the phyllo sheet dough with un-salted butter.
Use another phyllo sheet dough and brush it with unsalted butter. Lengthwise, fold the phyllo in half. At the lower bottom of the sheet, put ½ cup of the cheese and spinach mixture. To enclose the fillings, the corner of the phyllo needs to be folded to form a triangle. Continue to fold; just make sure to maintain the triangular shape.
Put the triangle-shaped pie on the baking sheet, brush the top with butter. Then, try and similarly make more triangles using phyllo.
Bake them in the oven for 35-45 minutes till they are properly cooked. Set them aside on the plate till they are cool.