1. In a medium pan over medium-high heat, cook shallot and garlic with a drizzle of olive oil, until the shallot is translucent.
2. Add the fresh spinach and cook down.  Season with salt and pepper.
3. In a large bowl, whisk together ricotta, feta, egg, parmesan, nutmeg, and cooked spinach.
4. Preheat oven to 375 degrees F.
5. Brush phyllo pastry with butter.  Place about a tablespoon worth of filling at the bottom of the pastry, keeping it centered.  Gently roll the phyllo halfway.  Fold the sides and continue rolling all the way.  Gently transfer to a lined baking sheet, brush each pastry roll with butter and if desired, sprinkle with sesame seeds.
6. Bake for 25 minutes or until golden.
7. Remove and let cool while preparing the dip.

For the whipped feta dip:

1. Combine all the ingredients in a food processor and pulse until smooth and creamy.
2. Transfer to a serving bowl and serve alongside the spinach rolls.  Enjoy!