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1
Preheat the oven to 375 degrees F.
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2
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat.
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3
Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green.
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4
Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
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5
When the onion and scallions are done, add them to the spinach.
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6
Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper.
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7
Gently fold in the feta and pine nuts.
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8
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you.
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9
Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs.
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10
Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs.
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11
(Use just enough bread crumbs so the layers of phyllo don't stick together.)
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12
Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs.
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13
Cut the sheets of phyllo in half lengthwise.
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14
Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag.
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15
Then fold the triangle of phyllo over straight and then diagonally again.
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16
Continue folding first diagonally and then straight until you reach the end of the sheet.
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17
The filling should be totally enclosed.
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18
Continue assembling phyllo layers and folding the filling until all of the filling is used.
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19
Place on a sheet pan, seam sides down.
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20
Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp.
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21
Serve hot.
