---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Greek, Vegetarian
       Yield: 20 servings
     750 g  Fresh spinach; -OR-
     500 g  -Frozen leaf spinach
       1 c  Finely chopped spring onions
     1/4 c  Olive oil
       2 c  Crumbled feta cheese
     1/4 c  Finely chopped dill
            -OR fennel
       2    Eggs; beaten
     1/4 ts Ground nutmeg
            Freshly ground pepper
 ----------------------------------TO FINSH----------------------------------
      10    Filo pastry sheets
     1/2 c  Olive oil
   OVEN TEMPERATURE: 190øC (375øF); COOKING TIME: 40 Minutes Wash spinach well
   and cut off any coarse stems.  Chop coarsely and put into a large pan.
   Cover and place over heat for 7-8 minutes shaking pan now and then or
   turning spinach with a fork.  Heat just long enough to wilt spinach so that
   juices can run freely.  Drain well in a colander, pressing occasionally
   with a spoon.  (If using frozen spinach, defrost, drain well and chop).
   Place in a mixing bowl. Heat oil in a frying pan and gently fry spring
   onion until soft.  Add oil and onion to spinach with cheese, herbs, eggs
   and nutmeg.  Mix well to combine, then add salt and pepper to taste. Open
   out fillo pastry sheets and cut in half, giving pieces approximately 20 x
   30 cm (8 x 12 inches) in size.  Stack and cover with cloth. Take a sheet
   and brush lightly with oil.  Fold in half to make a strip about 10 cm (4
   inches) wide.  Brush again with oil and spread about 2 tablespoons of
   filling across one long edge, leaving sides clear of filling. Fold in
   sides, then roll up firmly.  Bend roll round into a coil and place in an
   oiled baking dish.  Repeat with remaining ingredients, placing in one layer
   in the baking dish. Brush tops lightly with oil and bake in a moderately
   hot oven for 25 minutes until golden brown. Serve hot or cold as an
   appetizer or light meal. If serving cold, use butter instead of olive oil
   unless your oil is of high quality.