Greek Spanakopita Peloponnisos

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Greek Spanakopita Peloponnisos

 

1 bunch spinach

1 medium onion, chopped

1 leek, chopped

2 garlic cloves, minced

1 cup chopped spring onions

1/3 cup olive oil

1/2 cup chopped parsley

3 tsps. ground nutmeg

salt

freshly ground black pepper

8 fillo pastry sheets

olive oil or butter

 

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 a colander, pressing occasionally with

a spoon. Gently fry the onion in olive oil for 5 minutes then add garlic and fry

5 more 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 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 to 10.

 

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