Let 4 dough sheets rest at room temperature for about 10 minutes. Wrap the remaining filo pastry sheets immediately in cling film and use them for other purposes. Clean and wash the spinach. Melt 10 g butter, add spinach and steam for approx. 2 minutes until the spinach collapses and the liquid evaporates.
Season with salt, pepper and nutmeg.
Melt 30 g butter. Cut out 2 circles (approx. 16 cm Ø) diagonally from a filo pastry sheet. Spread circles with butter. Cover one half of each circle thinly with spinach, leaving about 1 cm free at the edges.
Sprinkle 1 teaspoon of parmesan on each and press a depression in the middle. Beat in 1 egg each, season with salt and pepper. Fold over half of the leaf and press the edges together. Process the remaining filo leaves in the same way.
Heat the oil in a large frying pan. Fry the filo pastry pockets for 2-3 minutes, turning them over in portions. Remove, drain on kitchen paper and serve hot/warm.