Allow your frozen spinach to thaw and preheat the oven to 350 degrees F.

In a large bowl combine spinach feta and ricotta.

Chop the green onions and dill and add to the bowl, add salt and pepper and stir until all ingredients are combined.

Crack the egg into a small bowl and beat with a whisk then add to the spinach mixture and stir.

To assemble the swirl clear a large area of a table or countertop and pour olive oil into a small bowl.

Place a sheet of phyllo flat in front of you and using a pastry brush grease the entire sheet with olive oil. If your phyllo sheets are thin you may want to layer more than one at a time.

Add the filling to the sheet in an even long log leaving a slight border around the edge.

Start to roll the phyllo around the filling in firmly by gently at the bottom until completely rolled. You can add more oil if needed while rolling.

Fold in the ends of the roll slightly and brush the top with olive oil and then gently start to form into a coil and place on the outside edge of the pan.

Repeat steps 6 through 10 until and place the rolled pastry edge to edge in the pan until the pant is completely filled. Then brush the entire swirl with olive oil.

Bake for 45 minutes or until golden brown. Allow the swirl to cool slightly before cutting. The coils will also easily pull apart!