In a medium bowl combine the spinach, feta, cottage cheese, yogurt, green onions, 1 egg, mint, dill, garlic, lemon peel, lemon juice, salt, nutmeg, and pepper; set aside.
On a lightly floured surface roll 1 dough disk to a 12x10-inch rectangle. Cut into 6 5x4-inch rectangles by cutting in half lengthwise and making 3 cuts crosswise. Repeat with remaining dough disk.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside. For each triangle, brush edges of a dough rectangle with egg-water mixture. Place 2 rounded tablespoons of spinach mixture diagonally across the center of the rectangle. Fold the dough across the filling to form a triangle and seal edges with the tines of a fork. Prick the top of the triangle a few times with the fork. Place on the prepared baking sheet. Brush top with egg mixture and sprinkle with Romano. Repeat for remaining triangles.
Bake about 20 minutes or until golden. (Tip: Bake 1 sheet of triangles while filling the remaining dough triangles.) Cool on baking sheet for 10 minutes. Serve warm.