1. Preheat the oven to 425°F (400°F convection if available). Line one or two baking sheets with parchment paper.

2. Heat the olive oil in a large skillet over medium-low heat. Add the spinach and cook for 2–3 minutes until wilted. Remove from the heat and allow it to cool.

3. In a large mixing bowl, combine the scallions, dill, mint, eggs, ricotta, feta, panko breadcrumbs, sea salt, and black pepper.

4. Once the spinach is cool enough to handle, squeeze out any excess moisture. Finely chop the spinach and add it to the cheese mixture. Stir until fully combined.

5. Cut each puff pastry sheet into 4 equal squares, creating 16 squares total.

6. Place about 1/3 cup of filling onto one corner of each pastry square, leaving a small border around the edges.

7. Fold each square diagonally to form a triangle. Press the edges together with your fingers, then seal them further by pressing around the edges with a fork.

8. Arrange the triangles on the prepared baking sheets, leaving space between each one.

9. Brush the tops with the beaten egg. Sprinkle with sesame seeds and a light pinch of sea salt.

10. Bake for 20–25 minutes, or until the pastry is puffed and golden brown. If using two baking sheets, rotate them halfway through baking.

11. Serve warm or at room temperature with lemon wedges and fresh dill sprigs.