Toast the pine nuts in a small skillet over medium-low heat stirring frequently until lightly browned.
To make the filling, combine the feta, ricotta, beaten eggs, scallions, dill, lemon juice, garlic, nutmeg, and pepper in a large mixing bowl. Stir in the spinach and pine nuts until well blended. Filling can be refrigerated at this point for up to 24 hours.
Preheat oven to 375 degrees.
Prepare two pieces of parchment paper to fit your baking pan. Prepare another large piece of parchment to use as a work surface when preparing the triangles.
Lay 1 sheet of phyllo on the parchment covered surface and brush with olive oil. Top with a second sheet of phyllo and repeat by brushing with oil. Using a sharp knife or pizza cutter, cut the phyllo into three 3-inch strips. You should now have three 3x14-inch strips. Place a heaping tablespoon of filling in the corner of the dough and fold to form a triangle. Continue folding up and over to the end of the strip of phyllo. Brush the triangle with olive oil on both sides and place on the prepared pan seem side down.
Once one pan is filled, bake in the preheated oven for 20-25 minutes or until golden brown. Rotate the baking sheet halfway through.
While the first pan bakes, continue making triangles until all phyllo is used.
Serve warm or room temperature and store leftovers in the refrigerator.