In a large bowl, combine spinach, egg, feta cheese, cream cheese and onions, salt and pepper and blend well.

Take one of the phyllos and brush lightly with the melted butter. Place 2 more phyllo sheets on top of it, brushing each of the sheets with butter.

Spread 1/5th of the spinach mixture along one short side of the phyllo sheets.

Fold in the sheets along the long sides, and then wrap it up into a roll. Brush the top of the roll lightly with butter.

Repeat the steps with the remaining phyllo sheets and spinach mixture to make 4 more rolls and brush with butter.

To help cut the rolls, score rolls at 1-inch intervals. At this point, the rolls can be covered and frozen for up to 6 months.

To bake, place the rolls on a baking sheet. Bake in preheated 375°F-oven for 25 min. or until golden brown.

Cut into slices and serve hot.