Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
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Ingredients
| 2-1/8 lb. | spinach | | 1 | md. onion, chopped | | 1 | leek, chopped | | 1 cup | chopped spring onions | | 1/3 cup | olive oil | | 1/2 cup | chopped parsley | | 3 tsp. | chopped dill or | | fennel | | 4-2/3 tbsp. | ground nutmeg | | Salt | | Black pepper, freshly ground | | 8 | filo pastry sheets | | Olive oil or | | butter for assembling rolls |
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Instructions
Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7 to 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 filo 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, 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 180°C (350°F) oven for 30 minutes until golden. Serve hot cut in portions.
Author's Comments
Cooking time: 50 minutes.
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