Spanakopita Peloponnisos

---------- Recipe via Meal-Master (tm) v8.01

Title: Spanakopita Peloponnisos
Categories: Ethnic, Appetizers, Vegetarian
Yield: 8 servings

1 kg Spinach 3 ts Ground nutmeg
1 md Onion; chopped Salt
1 Leek; chopped Freshly ground black pepper
1 c Chopped spring onions 8 Fillo pastry sheets
1/3 c Olive oil Olive oil or butter
1/2 c Chopped parsley

Serves 6-10 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.

From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1

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