Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
Recipe
- Title:
- Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
- Categories:
- Appetizers, Ethnic, Vegetarian
- Yield:
- 8 servings
Ingredients
- 1 kg Spinach
- 14 ts Ground nutmeg
- 1 md Onion; chopped
- Salt
- 1
- Leek; chopped
- Freshly ground black pepper
- 1 c Chopped spring onions
- 8
- Fillo pastry sheets
- 1/3 c Olive oil
- Olive oil (or butter)
- 1/2 c Chopped parsley
- - for assembling rolls
- 3 ts Chopped dill or fennel
Directions
- SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes
Directions
- 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.
Directions
- Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
[ Comment, Edit or Article Submission ]
