Spanakopita Peloponnisos (Peloponnese Spinach Rolls)

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 kg. spinach
1 med. 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
14 tsp. ground nutmeg
Salt
Black pepper, freshly ground
8 filo pastry sheets
Olive oil or butter for assembling rolls

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.

CHEF COMMENTS

Cooking time: 50 minutes.

Tagged: greek, spanakopitas add tags

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