Phyllo Pastry Spinach Roll

Preheat an oven to 375°F / 190ºC. Line a baking sheet with parchment paper.

In a large skillet set over medium heat, warm the olive oil. Add the green onions and sauté until softened, about 4 minutes. Add the spinach and sauté until just barely wilted, about 1 minute. Remove from the heat and stir in the parsley and nutmeg. Season with salt and pepper. Let cool slightly.

In a large bowl, beat the eggs with a fork until blended and stir in the feta cheese. Add the cooled spinach mixture and stir to combine.

Lay out 1 filo sheet on a clean work surface and lightly brush with melted butter. Cover with a second sheet and once again brush with butter. Repeat with the remaining sheets, brushing each one with butter. Spoon the spinach mixture in a line on one of the long sides of the filo stack, leaving a border of about 2- inches / 5 cm uncovered on the ends and the side. Fold the long border over the filling, fold in the ends and then gently roll up the dough.