Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Set a large pan with the spinach over a medium heat. Add 2 tbsp water, cover and wilt for 1 minute. Drain, leave to cool, then squeeze out all the excess water and roughly chop.
Melt the butter in a pan set over a low heat. Cool for 5 minutes, then stir in the egg white.
Whisk the eggs in a bowl. Add the cream cheese, nutmeg, oregano and pine nuts. Season and beat to combine. Fold in the lamb and spinach.
Lay one filo sheet on a board (cover the rest with a damp tea towel to prevent the pastry from drying out). Brush with the butter mixture, then lay another sheet on top. Slice lengthways to create 2 strips, trim to 12cm x 35cm then brush again with butter.
Put one-sixth of the filling in the top-left corner of one strip, leaving a 1cm border. Fold the opposite corner over the filling then keep folding, maintaining a triangle, until you reach the bottom. Fold over any edges. Repeat to make 6.
Arrange on the tray and brush again with butter. Scatter over the remaining pine nuts and bake the parcels for 15-20 minutes, or until golden.