*  Exported from  MasterCook  *
 
                       GREEK SPANAKOPITA PELOPONNISOS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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