750 g Fresh spinach; -OR-
500 g -Frozen leaf spinach
1 c Finely chopped spring onions
1/4 c Olive oil
2 c Crumbled feta cheese
1/4 c Finely chopped dill
-OR fennel
2 Eggs; beaten
1/4 ts Ground nutmeg
Salt
Freshly ground pepper
TO FINSH
10 Filo pastry sheets
1/2 c Olive oil
OVEN TEMPERATURE: 190?C (375?F); COOKING TIME: 40 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 freely. Drain well in a
colander, pressing occasionally with a spoon. (If using frozen
spinach, defrost, drain well and chop). Place in a mixing bowl. Heat
oil in a frying pan and gently fry spring onion until soft. Add oil
and onion to spinach with cheese, herbs, eggs and nutmeg. Mix well to
combine, then add salt and pepper to taste. Open out fillo pastry
sheets and cut in half, giving pieces approximately 20 x 30 cm (8 x
12 inches) in size. Stack and cover with cloth. Take a sheet and
brush lightly with oil. Fold in half to make a strip about 10 cm (4
inches) wide. Brush again with oil and spread about 2 tablespoons of
filling across one long edge, leaving sides clear of filling. Fold in
sides, then roll up firmly. Bend roll round into a coil and place in
an oiled baking dish. Repeat with remaining ingredients, placing in
one layer in the baking dish. Brush tops lightly with oil and bake in
a moderately hot oven for 25 minutes until golden brown. Serve hot or
cold as an appetizer or light meal. If serving cold, use butter
instead of olive oil unless your oil is of high quality.
Yields
20 Servings