Preheat oven at 350 degrees Fahrenheit (180 C)

In a large pan heat the 2 tablespoons olive oil and saute the leek and onion until soft.

Add half of the spinach in the pan with the leek and heat until wilted and the other half of spinach in another pan or pot with the rest of the olive oil and heat until wilted.

Empty all spinach and leek mixture in a large bowl and add the mint, oregano, dill, nutmeg, sugar, quinoa, salt and pepper and mix well. Let it sit for 10 minutes.

Take a phyllo sheet (keep others covered with a towel) and spread it out. Brush with olive oil and cut in 4 strips lengthwise.

Place your mixture in the top corner and fold into triangles see here for method.

Brush tops with a bit of olive oil and sprinkle a few drops of water.

Place on a pan brushed with olive oil, and bake for 25-30 minutes, until golden.