Cook the spinach:
Warm a skillet over medium heat and sauté the spinach just until wilted. Let it cool, then squeeze out all excess moisture and chop finely.

Mix the filling:
In a medium bowl, combine the spinach, feta, cream cheese, garlic, green onions, dill, lemon zest, salt, and pepper. Fold together until creamy and evenly mixed.

Prep the phyllo:
Keep unused sheets covered with a damp towel. Lay one sheet flat, brush lightly with melted butter or oil, add a second sheet, and brush again.

Assemble the crisps:
Cut the stacked phyllo into long strips. Add a spoonful of filling at one end, then fold into triangles (like folding a paper football) until the strip is fully wrapped.

Bake:
Place the triangles on a parchment-lined baking sheet. Brush the tops with more butter or oil and bake until crisp and golden.

Cool and serve:
Let them cool for a few minutes to set the filling before serving.