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Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
Heat the oil in a frying pan over medium heat. Cook the shallot and garlic, stirring often, for 2 minutes or until softened. Transfer to a large bowl.
Place the spinach in a sieve set over a bowl. Use the back of a spoon to press as much liquid as you can out of the spinach. Discard liquid. Add spinach to shallot mixture. Add ricotta, parmesan, egg, dill, lemon rind and nutmeg. Season. Use hands to mix until well combined.
Cut each pastry sheet in half. Place one-quarter of the spinach mixture in a log shape along 1 long side of a piece of pastry. Brush the opposite long edge with extra egg. Roll up to enclose. Cut each roll into 3 pieces and place, seam side down, on the prepared trays. Repeat with the remaining spinach mixture and pastry sheet.
Score the rolls at 5mm intervals. Brush with extra egg. Bake for 25 minutes or until golden brown. Serve with tomato sauce.