Press spinach against the side of a sieve with the back of a spoon till all excess liquid is removed. Set aside.

Using a fork or whisk, combine margarine, mustard, and the ½ teaspoon caraway seed. Combine ham and shredded Swiss cheese.

Lightly brush one sheet of phyllo dough with some of the margarine mixture. Place another sheet of phyllo dough on top of the first sheet and brush with margarine mixture. Repeat with two more sheets of phyllo, brushing each with margarine mixture. Cover remaining phyllo game mixture with a damp cloth to prevent drying.

Spread half of the ham and cheese mixture along one long side of phyllo stack and within 2 inches of ends. Top with half the spinach. Fold in short sides. Roll up phyllo, starting with the long side nearest the filling. Place roll in a shallow baking pan.

Repeat with the remaining phyllo dough, margarine mixture, ham mixture, and spinach; place second roll in the baking pan.

Brush rolls with any remaining margarine mixture; sprinkle with additional caraway seeds, if desired. Score with a sharp knife at 1-inch intervals, cutting just the outer layer of phyllo. Bake in a 350° oven for 20 to 25 minutes or till golden brown. Let cool 10 minutes. Slice and serve warm.

To keep the baked phyllo from shattering when you slice it, score the outer layer of phyllo at 1-inch intervals with a sharp knife before baking.