For the stuffing:
Heat the olive oil in a sauteuse.
Add the spring onions and leeks, minced.
Salt and pepper, and saute for a few minutes.
Add the spinach and continue to saute for 2-3 min, until it shrivels.
Remove from the fire and leave the mixture aside to cool down.
Moreover, add the dill, feta cheese eggs (lightly beaten) and pepper, and stir well.
Then, beat the mixture in the blender.

For the small saragli:
Lay 1 pastry sheet, with the larger side vertically and “smear” the surface with a little of the stuffing.
Then, sprinkle with the ground almond.
At the edge of the sheet, place 2 souvlaki sticks on the right side of the sheet, parallel and a little on the inside of the base (which is the smallest dimension of the sheet) and with their 2 edges at the center of the sheet (their bases will exceed a little over the sheet). Place another 2 souvlaki sheets on the reverse, exactly in the same way on the left side.
Fold the sheet into a tight roll, starting to roll around the sticks. Once the roll is formed, make “pleats”, pressing at the same time towards the center and on the right and left side, using the souvlaki sticks as a “guide”. Once the desirable pleat all along the roll is formed, carefully remove the souvlaki sticks.
Smear the surface of the saragli with olive oil and cut it in 3 parts removing the edges, at the points where there is no stuffing.
Sprinkle with the ground almond and bake at 180oC for approx. 25- 30 min, until golden brown and crunchy.