1/4 cup plus 2 Tbsp. olive oil
1/2 lb. scallions, trimmed & finely chopped (about 2 1/2 bunches)
1 large leek, trimmed & coarsely chopped
1 1/2 lbs. Spinach, trimmed & chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 egg, lightly beaten
3/4 lb. feta cheese, crumbled
2 Tbsp. grated kefalotyri or Parmesan cheese
3/4 tsp. ground nutmeg
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
12 14-by-18-inch sheets phyllo dough (about 10 oz.), thawed according to package directions
1/4 cup melted butter
Heat 2 Tbsp. Oil in a heavy skillet over medium heat. Add scallions and leek and sauté for 5 to 7 minutes, or until they are softened. Gradually add spinach and cook, stirring, until wilted, about 5 to 7 minutes. Transfer the vegetables to a colander, drain completely and cool.
In a large bowl, combine spinach mixture, parsley, dill, egg, 1/4 cup olive oil, feta, kefalotyri or Parmesan, nutmeg, cumin, salt and pepper. Mix thoroughly with a wooden spoon.
Preheat oven to 375ºF. Unroll phyllo sheets, and place them on a flat surface, covered with wax paper and a damp tea towel to prevent them from drying out. Brush a 10-inch pie plate lightly with a little butter. Lay 1 phyllo sheet on the counter and brush lightly with butter. Lay it over the pie plate, letting corners hang over the edges. Repeat with 3 more phyllo sheets, placing each sheet at right angles to the previous one. Gently press the phyllo into the base of the pie plate. Tightly roll the overhanging dough up all around so that it rests on the rim of the pie plate. Spoon spinach filling into the shell.
Brush a sheet of phyllo with butter, and roll it lenghtwise into a 1/2-to-3/4-inch-wide rope. Place it over the filling, forming a semicircle along the edge. Brush another sheet with butter, roll it up, and place it on the filling so that it completes the circle. Loop the remaining length of the roll toward the centre to form the beginning of a spiral. Repeat with the 6 remaining sheets of phyllo, brushing them with butter, rolling them up and continuing the spiral, leaving a 1-inch hole in the centre to allow steam to escape. Brush the top with the remaining butter.
Bake for 20 to 30 minutes, or until golden brown. Let cool for at least 10 minutes before serving.