Spinach-Flavored Phyllo Pie "Spanakopita"

Ingredients:

• 4 sheets (33 x 43 cm) thawed filo pastry
• 1.5 tsp olive oil
• 1 small onion, finely chopped
• 1 pack (300 g) frozen chopped spinach (defrosted and squeezed well)
• Salt and ground black pepper
• 1/4 tsp. grated nutmeg
• 110 g feta cheese, crumbled into small pieces, with black pepper
• 1 beaten egg
• 3 tbsp sour cream
• 3 tablespoons melted butter

Preparation:

1. Position a rack in the center of the oven and preheat to 205°C.
   
   Heat a small saucepan over medium-high heat. Pour in the olive oil, add the onion, and sauté for 5 minutes. Transfer the onion to a bowl.
   
   Add chopped, dried, defrosted spinach and season with salt, pepper, and nutmeg. Add feta cheese to the bowl and toss with the spinach. Add the beaten egg and sour cream and toss with the cheese, spinach, and onion.
2. Place 1 sheet of phyllo dough on a large work surface. Brush half of the sheet with a little melted butter, being especially generous around the edges. Fold the sheet in half. Spread 1/4 of the spinach mixture into a log shape, spacing it 2 inches from the bottom and sides of the sheet.
3. Fold the bottom of the sheet over the filling and fold both sides inward, then roll up, folding the dough upward until you reach the edge of the sheet. Each sheet should form an egg roll. Brush the seam and edges of the roll with butter and place seam-side down on a baking sheet. Repeat this process, making 4 rolls. Bake for 15 minutes, until the entire surface is lightly golden, and serve.