Wash the spinach and cook in salted boiling water for a few minutes, then drain and rinse. Squeeze out excess water and chop.
In a bowl, mix the spinach, feta, mint, pine nuts, egg, spring onions and parmesan. Season with pepper.
Take one sheet filo and brush with melted butter. Lay another sheet on top, brush again with butter and fold in half lengthways. Spread about 2 tablespoons of the mixture over the pastry and roll it into a tube. Now coil the tube into a snail shape and tuck the end underneat. Brush with butter and put in the fridge while you make the rest. You should have 5 snails.