Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Toast the walnuts in a dry skillet until warm and fragrant, about 3 minutes, stirring often so they don’t burn. Let cool.

Heat olive oil in a medium skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the scallions and cook for another minute. Transfer the mixture to a mixing bowl.

Put the spinach in a kitchen towel of several layers of paper towels and squeeze out as much of the liquid as you can. Add the spinach to the onion mixture in the mixing bowl. Add the ricotta, feta, and parmesan cheeses, nutmeg, salt, pepper and walnuts and mix until combined.

In a large mixing bowl, combine the Chebe mix, eggs, 4 tablespoons melted butter and ½ cup water. Mix with a fork until combined, the mixture will be crumbly. Dump the mixture onto a clean work surface and knead until fully combined, smooth and not sticky, a minute or two. Divide the mixture into two equal portions. Place a large piece of waxed or parchment paper on a work surface, place one of the dough portions on top and place another piece of paper on top. Roll the dough into a rectangle that is slightly larger than 9 by 13 ½ inches. Trim the edges of the dough so they are straight and cut into six 4½ by 4½ inch squares (make 3 cuts across the long way and one cut through the middle.) Repeat with the remaining dough.

Divide the mixture between the dough squares placing the mixture on one half of the dough almost up to the edges of the dough. Brush a little water on all of the edges and fold the dough over making a triangle. Press the dough together firmly then flatten the edge with the tines of a fork. Stick the fork into the top of the dough 3 times to allow the steam to escape while baking. Place the triangles on the prepared baking sheets, brush with melted butter and sprinkle a little coarse salt on top.

Bake for 35 to 40 minutes or until the crusts are starting to brown. Let cool and serve.