• Defrost phyllo dough if frozen, according to package instructions. Defrost frozen spinach and squeeze out as much of the liquid as possible.
• Melt butter in a non-stick pan, and sauté scallions, spinach, parsley, and dill for a few minutes. Add garlic and eggs and continue to cook until the eggs have set. 
• Add salt, pepper, freshly grated nutmeg, feta, and mozzarella. Stir to combine, then allow to cool.

Spanakopita Assembly

• Carefully unroll the phyllo dough, and set it on a cutting board width-wise. Slice through all the layers down the middle, then cut each half into 3 sections.
• Cover phyllo dough with a kitchen towel to keep it from drying out. Uncover one section at a time. Place a strip on a clean, dry, surface. Brush with olive oil. Cover with two more layers, oiling each layer.
• Add a heaping tablespoon of the filling on the bottom right corner of the dough then fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue in this manner, similar to folding a flag.
• If the phyllo dough feels too dry, brush with additional oil as you continue to fold until all the dough is folded over the filling.

Baking Instructions (Preheat oven to 375-degrees F)

• Arrange the spanakopita triangles on a parchment-covered baking tray.
• Bake for 25 to 30 minutes, or until golden brown.