Bring spinach to a boil in a medium saucepan with water. Continue cooking until spinach leaves wilt then drain well.

Place nonstick skillet coated with cooking spray over medium high heat.

When skillet is hot add the onions and saute until tender.

Remove skillet from heat and stir in the spinach, ricotta cheese, feta, wine, oregano, salt, garlic powder, and pepper.

Take out 1 phyllo sheet at a time and place on a damp towel. Coat first sheet with cooking spray and top with a second sheet and again coat with cooking spray.

Preheat oven tor 350 degrees.

Cut the double stacked phyllo sheets into 5 strips, each should be about 3 1/4 inches wide.

Mound 2 teaspoons of the spinach mixture at one end of strip, then fold in edges and roll up.

Repeat stacking the phyllo sheets, cutting into strips then rolling up with spinach mixture until all mixture and sheets are used.

Place rolls on an un-greased baking sheet, seam side down, and coat with the cooking spray.

Bake for 15 minutes.