Line 2 baking sheets with parchment paper.

Place spinach, walnuts, dill, cilantro, red pepper, cumin, garlic, salt & pepper into the bowl of a food processor & process until mixture is finely chopped. Add feta & pulse until finely chopped. Scrape mixture into a medium-sized bowl, add the oil & stir until mixture forms a thick paste. 

Lightly dust a cutting board or counter with a little flour. Lay a sheet of pastry over flour. Evenly spread half of the spinach mixture over the pastry. Roll pastry up from one side until it reaches the middle. Do the same thing with the other side, so they Place onto a baking sheet. Repeat with the remaining pastry sheet & the remaining spinach mixture. Place onto the same baking sheet. Brush both pastries with egg. Place in the fridge, lightly covered, for 30 minutes. 

Preheat oven to 400F. Remove one of the pastries to a cutting board & using a sharp knife cut into 1/2 inch slices. Place, one cut side up on the other baking sheet leaving a little space between each slice. Repeat with the remaining pastry. Bake for 25 minutes, turning once during cooking (rotate baking sheets halfway through cooking if you’re not using a fan-forced oven), or until golden brown. Let stand for 3 minutes before moving to a platter to serve. Serve warm. Makes about 38.