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Preheat oven to 350°F and spray a 12-cup muffin tray with oil.
In a skillet, heat olive oil and sauté scallions for 1 minute. Add spinach and stir until wilted, about 1 minute.
Transfer spinach mixture to a paper towel-lined plate and let cool for 10 minutes. Gently press to remove excess liquid.
In a large bowl, whisk together eggs, olive oil, and buttermilk.
Add flour, baking powder, salt, and nutmeg. Mix until just combined.
Fold in spinach mixture, dill, feta, and mozzarella.
Divide the batter into muffin tray and sprinkle with parmesan.
Bake 23–25 minutes or until a toothpick comes out clean.
Let muffins cool in pan briefly, then transfer to a wire rack.