Sauté the spinach in olive oil for 3-4 minutes until wilted and tender. Add minced garlic and stir for an additional minute. Remove from heat and allow to cool slightly.

Combine the cooled spinach mixture with crumbled feta, ricotta, beaten eggs, and fresh herbs in a large bowl. Mix until well blended, ensuring all ingredients are coated.

Prepare your workspace by laying out a sheet of phyllo pastry on a clean surface. Brush it lightly with olive oil or melted butter. Layer 2-3 more sheets on top, brushing each with oil.

Spoon the spinach filling onto one end of the layered phyllo, leaving space on the edges. Fold the sides in and carefully roll the pastry to enclose the filling. Place seam-side down on a baking sheet.

Bake in a preheated oven at 375°F for 25-30 minutes until the pastry is golden brown and crispy.