Spanakopites Apo Ti Samos (Spinach Pies From Samos)

    750 g  Fresh spinach; -OR-                      -OR fennel
    500 g  Frozen leaf spinach                 2    Eggs; beaten
      1 c  Finely chopped spring onions      1/4 ts Ground nutmeg
    1/4 c  Olive oil                                Salt
      2 c  Crumbled feta cheese                     Freshly ground pepper
     10    Filo pastry sheets                1/2 c  Olive oil
    1/4 c  Finely chopped dill

  OVEN TEMPERATURE: 190C (375F) 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.