Preparation

• Filling:
  Wash spinach; shake off excess water. Cook the spinach with just the water clinging to leaves, turning often, until wilted. Chill under cold running water. Press out water; chop and reserve. In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally until tender.
  In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
  Strudel:
  Place bread crumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place one sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
  Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs. Repeat with 5 more layers to make 6 layers. Arrange half of the filling along one long side of phyllo, leaving about 1-inch uncovered at each end.
  Using towel to help and starting at filling side, roll strudel once; brush with butter.
  Fold in ends to enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatulas to help. Gently transfer, seam side down, to parchment paper-lined baking sheet.
  Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds.
  Bake in 350 degree oven for 40 to 45 minutes, or until golden and crisp.