Prep the spinach: Thaw and squeeze the spinach until it’s very dry. Use a clean kitchen towel or paper towels to press out moisture. The drier it is, the crisper your triangles will be.

Make the filling: In a bowl, mix spinach, feta, ricotta (if using), 1 egg, green onions, dill, parsley, garlic, lemon zest, a pinch of salt, and black pepper. Taste and adjust seasoning. It should be savory and herby.

Set up your station: Unroll the phyllo and cover it with a slightly damp kitchen towel so it doesn’t dry out. Mix olive oil and melted butter if using both. Beat the remaining egg with a splash of water for egg wash.

Cut the phyllo: Lay one sheet on a board and brush lightly with oil/butter. Top with a second sheet and brush again. Cut the stack lengthwise into 3 strips, each about 3 to 4 inches wide.

Fill and fold: Place about 1 heaping tablespoon of filling at the bottom of each strip. Fold one bottom corner over the filling to create a triangle, then keep folding up and over (like a flag) to the end. Brush the last flap with egg wash to seal.

Repeat: Continue with the remaining phyllo and filling. Work in batches so the dough stays pliable. If a sheet tears, patch it with a small piece and a dab of oil.

Preheat the air fryer: 350°F (175°C) for 3 minutes. Lightly spray the basket with olive oil if it tends to stick.

Air fry: Arrange triangles in a single layer with space between them. Brush or spray lightly with oil. Cook 8–10 minutes, flipping halfway, until deep golden and crisp. Time may vary by brand and size.

Serve: Cool 2–3 minutes so the filling sets. Enjoy warm with lemon wedges or a quick yogurt-dill dip.