Place oil in skillet over medium heat. Once hot, add onion & garlic. Saute until lightly browned.
Squeeze out most of the liquid in spinach, stir the spinach, red pepper seeds and base into the onion pan, until well mixed, then remove from heat. Set aside.
Beat one egg in small bowl, set out on work area. Place small bowl of melted butter out as well, with a basting brush for each.*
Mix the feta into the spinach, until evenly distributed.
Preheat oven to 375 degrees.
Lay out one sheet of phyllo at a time, recovering the rest with plastic wrap each time. Baste the sheet lightly with butter, then fold in half long side to long side.
Place a 2 tbs size scoop of the spinach-feta mix about an inch in on one side. Fold edge over the mix, then baste egg mixture on inner corners down edges and across the opposite side of the long sheet.
Once basted with egg wash, tuck inner edges in and roll to end the egg wash on the end will seal the roll.
Place the rolls on baking sheet lightly coated with oil, mist or baste the rolls with oil. Bake for approximately 10 minutes.
Notes
* if you only have one basting brush use it for butter, and use small spoon or fingers for egg wash.