Wash and pat dry the spinach.
Finely chop the onions and garlic.
Roughly chop the spinach leaves and finely chop the stems.
Heat the oil in a pan and sauté the onion and garlic, until translucent.
Add the spinach stems and sauté for five minutes.
Add in the spinach leaves and sauté for a few more minutes until wilted.
Season with salt, nutmeg and black pepper.
Remove from the heat and set aside to cool.
Melt the vegan butter.
Spead out one filo sheet and butter generously.
Layer another filo sheet on top and butter again. Repeat this process till you have six layers.
Pre-heat the oven to 180ºC.
With the shorter edge of the filo pastry facing you, spoon in half of the now cooled spinach mix and break half the feta and add on top. Repeat with the remaining spinach and feta. Insure that you leave at least an inch border on the two sides.
Now carefully bring the end on top of the spinach feta mix to form a roll. Seal the end under the bottom of the mix.
Brush the sides of the long edge with butter and fold it in to insure that the filling doesn't spill out as you roll further.
Roll up from the short edge towards the end to form a log.
Brush with butter and seal the end.
Gently transfer to you prepared baking sheet with the end tucked under.
Brush with butter again and bake in the oven for 35 to 40 minutes or until golden and crispy.
Once cooked, let it rest for five minutes, before cutting and serving.