Prep Ingredients

Take the phyllo dough out of the freezer to allow it time to defrost.

Thoroughly squeeze all excess moisture out of spinach. (This is best done by using a clean kitchen towel)

Coarsely chop the spinach

Prepare the Filling

In a large skillet heat the olive oil on medium heat.

add the onion

add garlic

add green onion

saute until fragrant and golden brown

add the spinach

add nutmeg

saute until the spinach is limp (1-2 minutes)

remove from heat

mix in feta

mix in the lemon juice

mix in black pepper

mix in beaten egg

let the filling cool completely

Preheat oven to 350 F degrees

Line your baking sheet with parchment paper

Set aside

Prepare the Dough

Fill Your Dough

Unroll the phyllo and lay one sheet flat onto your work surface. keep the remaining phyllo covered with plastic wrap and a clean, damp kitchen towel. Working with the long side of the phyllo nearest you lightly brush the entire surface with olive oil and sprinkle lightly with oregano. Top with another phyllo sheet, lightly brushing with olive oil and sprinkling lightly with oregano.

Using a pizza cutter, cut crosswise into four strips. Place 1 tablespoon of filling at the beginning of each strip and roll all the way to the end. Fold in excess dough and lay flat. With a sharp knife cut an "x" in top of the dough.

Follow the same steps with the remaining phlllo and filling.

Evenly space on a baking sheet and bake until golden brown, about 25 minutes. Remove from oven and let cool slightly.