Prepare the salsa ahead so that all the flavour have time to mature. Simply stir in all the ingredients together binding well with enough olive oil. For the spinach filling, start cooking the onions on a low temperature with olive oil until soft and caramelised. Stir in the garlic, bell peppers and spinach, sprinkle with grated nutmeg, cover with a tight lid and steam for 5 minutes until wilted. Remove from heat, cool slightly, crumble in the feta cheese and stir in the mint leaves, chopped potatoes and eggs. Place a sheet of filo on a clean surface and brush with melted butter, place a second sheet on top and brush with butter again. Place a generous amount of the spinach filling in the lower centre of the sheets leaving enough space on the sides where you can close the strudels. Flip sides on the spinach and roll tightly, making sure that all the filling is closed well. Place on a greased oven dish, brush with the melted butter, sprinkle with almonds and bake for 15 minutes in a moderate hot oven until golden and crispy. Serve the strudels accompanied with the salsa and a crispy leaf salad.