Mix all the ingredients in a bowl, refrigerate until use.
Preheat oven to 180C and line a baking sheet with parchment paper.
Heat a tablespoon of olive oil in a pan and add onions and garlic, saute for a minute.
Stir in scallions and spinach leaves and cook on low until spinach is tender.
Add oregano, marjoram, salt, and pepper and stir to combine.
Remove it from heat and set aside to cool slightly. Once cooled add the feta and ricotta cheese and give a nice stir.
Place one sheet f phyllo lengthwise on a working top and brush with olive oil. Repeat the same with a threemore sheet, brushing with oil and placing on top of each other.
Once you got 4 layers of phyllo sheets, using a pizza cutter cut 4 equal horizontal pieces lengthwise.
Now working with one of four horizontal pieces, place a tablespoon of stuffing on one end and start folding it in triangle shape all the way through the end.
Place it on the baking sheet and likewise fill all the phyllo sheet triangles. You would get around 16 triangles.
Brush the triangles with more olive oil, if desired.
Bake in preheated oven for about 40 minutes or until golden in color.
Remove from oven and serve with yogurt dip.
Notes
I used both feta and ricotta cheese in the filling but you may also use paneer instead of ricotta.