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Spanakopita Peloponnisos(Peloponnese Spinach Rolls)

* Exported from MasterCook *

SPANAKOPITA PELOPONNISOS (PELOPONNESE SPINACH ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg Spinach
1 md Onion -- chopped
1 Leek -- chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
- for assembling rolls

SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) 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 colander, pressing
occasionally with a spoon.

Gently fry 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 pasry, 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 each 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.

Source: The Complete Middle East Cookbook - by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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