SPANAKOPITA PELOPONNISOS

      Title: SPANAKOPITA PELOPONNISOS
  Categories: Greek, Appetizers, Main dish, Vegetarian
       Yield: 8 Servings
  
       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.
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