INGREDIENTS:
2 1/2 lb Spinach
1 med Onion -- chopped
1 Leek, chopped
1 cup Chopped spring onions
1/3 cup Greek extra virgin Olive oil
1/2 cup Chopped flat leafed parsley
3 ts Ground nutmeg
Kosher Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil or butter
Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash
spinach well and cut off any coarse stems. Chop coarsely and put into a
large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in a colander, pressing
occasionally with a spoon. Gently fry the onion in olive oil for 10
minutes, add chopped leek and spring onions and fry gently for further 5
minutes until transparent. Place well-drained spinach in a mixing bowl and
add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt
and pepper to taste. Place a sheet of fillo pastry on work surface and
brush lightly with olive oil. Top with 3 more sheets of pastry, brushing
each with oil. Brush top layer lightly with oil and place half the spinach
mixture along the length of the pastry towards one edge and leaving 4 cm
(1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling,
roll once, fold in sides then roll up. Place a hand at each end of roll and
push it in gently like a concertina. Repeat with remaining pastry and
filling. Place rolls in an oiled baking dish leaving space between rolls.
Brush tops lightly with oil and bake in a moderate oven for 30 minutes
until golden. Serve hot cut in portions.
Serves 6-10