*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Ethnic
   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           Chopped dill or fennel
   14       ts           Ground nutmeg
                         Freshly ground black pepper
    8                    Fillo pastry sheets
                         Olive oil (or butter)
                         - for assembling rolls
   SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) 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 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 fillo pastry on work surface and brush lightly with olive
   oil.  Top with 3 more sheets of pasry, 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 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 moderate oven for 30 minutes until golden. Serve hot cut in
                   Source: The Complete Middle East Cookbook - by Tess Mallos
                   ISBN: 1 86302 069 1
                   Typed for you by Karen Mintzias
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