Spiral Spinach Pie (Strifti Spanakopita)

Inside a cold oven, place your pizza stone on the bottom rack.
Preheat oven to 425 degrees (25 minutes to make certain the stone is evenly heated). Then turn it down to 375 F.
In a large skillet, add 1 tablespoon of extra virgin olive oil and the spinach over a medium heat.  Cook until the spinach has wilted.  Squeeze and drain the excess liquids and rough chop.
In a large skillet, heat 1 tablespoon of extra virgin olive oil over a medium heat and add the onion. Sauté until soft and glossy (5-6 minutes).
Then add the garlic, leeks, spring onions, and cook for 2-3 minutes making sure to stir.
Add the spinach, dill, parsley, mint, salt and pepper. Stir and cook for several minutes. Transfer to a mixing bowl and set it aside to cool completely.
In the cooled spinach mixture, stir in the cheeses, eggs, pine nuts, and nutmeg.
Roughly divide the mixture into 10-12 portions.
On your work surface, lay 1 sheet phyllo and brush the entire sheet with butter. Fold over 1 inch and then add 1 portion of the spinach mixture spreading it lengthwise.  Flatten the mixture and fold over once and fold in the sides to keep the mixture sealed in.  Slowly roll the phyllo to the end.
Carefully twist it in the shape of a snake. From either end, carefully roll the phyllo in a spiral shape.  Butter the end to stick.
Repeat.
With your pastry brush, brush butter over each portion and the bottoms.  Sprinkle the tops with thyme.  
Transfer the spanakopites to the pizza stone.
Bake at 375 F (about 35-40 minutes) or until golden brown both on the top and bottom.
Remove the entire pizza stone with the spanakopites on top and place on the stone on its heavy-duty chrome rack.  Serve hot at the table.