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2 Tbsp extra-virgin olive oil

½ c [70 g] finely chopped yellow onion

2 10-oz [280-g] boxes frozen chopped spinach, thawed and squeezed very dry

2 garlic cloves, minced

½ tsp salt

1½ tsp freshly ground black pepper

½ c [60 ml] heavy cream

1 Tbsp finely chopped fresh dill, or 1 tsp dried

½ tsp ground nutmeg

2 eggs, beaten

½ c [55 g] crumbled feta cheese

¼ c (1½ sticks) [165 g] unsalted butter, melted

½ lb [230 g] frozen phyllo dough, thawed in refrigerator overnight

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1. Preheat the oven to 375°F/190°C and set an oven rack in the middle position. Line a rimmed 13"x18" [33-by-46-cm] baking sheet with parchment paper.

2. In a large skillet, warm the olive oil over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the spinach, garlic, salt, and pepper and cook, stirring frequently, for a few minutes more. Add the heavy cream, dill, and nutmeg and cook for 1 minute more, until the cream is fully absorbed into the spinach. Transfer the spinach mixture to a medium bowl. Let cool until warm to the touch.

3. Add the eggs and feta cheese to the spinach mixture and stir to combine. Set aside.

4. Wet and wring out a clean dish towel. Have the melted butter and a pastry brush nearby. Unroll the phyllo and cover it with the plastic wrap from the package (it's usually rolled in a sheet of plastic) or a sheet of wax paper, followed by the damp towel; be sure to keep it covered at all times so it doesn't dry out.

5. Remove one sheet of phyllo from the pile and gently spread it out horizontally on a clean, dry work surface so that a long edge is closest to you. Brush the dough evenly with melted butter. Place another sheet of phyllo on top of the first and brush it lightly with butter. Continue until you have five layers.

6. Spread ⅓ of the spinach mixture into a thick line over the phyllo along the long side near you, leaving a 2" [5-cm] border at the bottom and a 1" [2.5-cm] border along the short sides. Fold the sides of the phyllo over the spinach mixture; then roll fairly tightly into a log starting at the spinach end.

7. Transfer the assembled roll to the prepared baking sheet, seam-side down. Brush the top with butter. Repeat the process and make two more rolls with the remaining filling and dough. Using a sharp knife, score the top of the rolls at 1" [2.5-cm] intervals, cutting through the top layers of phyllo dough just to the filling.

8. Bake for 30-35 minutes, until golden brown. Let stand for 10 minutes, and then transfer the logs to a cutting board. Cut into pieces and serve on a platter. (When cutting, use a chef's knife to make one quick downward motion on the score lines; do not using a "sawing" motion or the phyllo will be more apt to crumble.)

MAKE AHEAD: You can prepare the rolls and refrigerate them for up to 2 hours before baking. You can also wrap the individual rolls in heavy-duty aluminum foil and freeze for a few months. They can be baked directly from the freezer; just keep in mind that frozen rolls will take a bit longer to cook. (Leftovers reheat well in a 300°F/150°C oven or toaster oven.)

Tags: app, baking, cookbook, dinner, filo, Greek, greens, Mediterranean, nut-free, Once Upon a Chef, pastry, phyllo, side, spinach, veg, vegetarian