Sauté the onion in the olive oil until soft, then add spinach, oregano and salt. Toss for 1-2 minutes to wilt then turn off heat and allow to cool.
In a large bowl, mix the ricotta, feta, parmesan, egg, zest and dill. Fold through the spinach.
On a chopping board, take half a tortilla at a time (straight edge on left and rounded side on right), and place one spoonful of the mixture on the bottom. Fold the rounded edge over (about 1cm in) and foldthe filled tortilla into a triangle, tucking in the last edge to close. Continue with remaining tortillas and spinach filling.
Heat a pan on medium-high heat, spray the triangles with oil and fry on both sides for 2-3 minutes until golden brown. Serve warm.
