Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 large package spinach, chopped
Salt and pepper
1/4 teaspoon nutmeg
4 ounces feta, crumbled
1 egg, beaten
1/4 cup sour cream
phyllo dough
1/4 cup melted butter

Instructions
Preheat oven to 400 degrees F.

Sauté onion in oil for 5 minutes. Add spinach and cook until just wilted. Move to a bowl and season with salt, pepper and nutmeg. Add feta, beaten egg, and sour cream and stir.

On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.