Grease a 22 cm pie/baking dish with melted butter.
In a large frying pan or sauté pan on a medium low heat, add the olive oil and diced onion and cook for about 4-5 minutes until the onion softens and just starts to colour.
Add the crushed garlic and spinach and stir for a couple of minutes until the spinach wilts down.
Remove from the heat, stir in dill, ¾ of the crumbled Lemnos Traditional Fetta, the tasty cheese and nutmeg. Mix well. Season to taste with salt and pepper. Allow to cool.
Working quickly on a clean dry work surface, lay four sheets of filo out in a long line, overlapping each other by about 6-7 cms. Brush with melted butter. Working the other way repeat with 4 more filo sheets (again slightly over lapping) and brush again with melted butter.
Place the Lemnos Traditional Fetta and spinach mixture in a long even line down the centre of the long rectangle of buttered filo pastry. Using your clean hands gently push the long sides of the pastry towards the central filling to make a long narrow open ribbon of filled pastry. Crimp together both ends.
Starting at one end, roll the filled filo into a tight coil shape open side up. Transfer to the baking dish, pour the beaten egg into the open tops of the coil and pat the edges of the filo down slightly. Brush the top with melted butter and place in the preheated oven at 180oC for 40-45 minutes, or until the top of the pie is golden and crisp.
Serve warm or at room temperature, sprinkled with the remaining crumbled fetta.