Spanakopita Peloponnisos (Peloponnese Spinach Rolls) Recipe

serves: 6-8 oven temperature: 180 c (350 f) cooking time: 50 minutes

Step 1

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.

Step 2

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Things You'll Need

  • 1kg Spinach
  • 1md Onion; chopped
  • 1 Leek; chopped
  • 1c Chopped spring onions
  • 1/3c Olive oil
  • 1/2c Chopped parsley
  • 3ts Chopped dill or fennel
  • 14ts Ground nutmeg
  • Salt
  • Freshly ground black pepper
  • 8 Fillo pastry sheets
  • Olive oil (or butter)
  • - for assembling rolls

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