1. Squeeze out as much water as possible from spinach. In a bowl mix eggs, feta, ricotta, dill, nutmeg and spinach. Season with salt and pepper.
2. Place a piece of plastic wrap over the phyllo dough and then cover with a damp kitchen towel. Remove 1 sheet of phyllo dough at a time and brush with butter. Continue doing this until you have 6 sheets stacked.
3. Spoon 1/3 of the mixture onto the bottom of the phyllo dough. Roll up tightly into a log. Place on a baking sheet with the seam down. Repeat two more times. Brush finished rolls with butter and refrigerate for 30 minutes prior to cooking. While rolls are in the refrigerator, preheat oven to 375°F.
4. Bake for 35-40 minutes, or until golden brown.