Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Heat 2 tablespoons oil in a large pot over medium heat. Add onion, green onion, and garlic and saute until vegetables are softened, about 5-7 minutes. Add potatoes and saute for another 5 minutes.

Add vegetable stock and white wine and bring to a boil. Cover the pot, reduce heat to low and continue to simmer until potatoes are softened, about 25-30 minutes.

Meanwhile, make puff pastry croutons. Cut puff pastry into 1-inch pieces and lay in an even layer on prepared baking sheet. Brush puff pastry with egg wash and sprinkle garlic powder and salt on top. Bake croutons for 8-10 minutes or until golden brown and puffed. Remove from heat and let cool completely.

Add spinach, parsley, dill, and nutmeg to the soup. Cook until spinach and herbs are wilted, about 5 minutes. Remove from heat and pour the soup into a blender and puree. Alternatively, use an immersion blender and puree until smooth. Return the soup to heat and add crumbled feta. Simmer for another 5 minutes, stirring occasionally. Season with salt and pepper.

Portion the soup into bowls and top with a dollop of ricotta. Garnish with fresh dill, crumbled feta, puff pastry croutons, and freshly cracked black pepper. Serve immediately.