Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil or butter

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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