Spanakopita peloponnisos (peloponnese spinach rolls)
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Spanakopita peloponnisos (peloponnese spinach rolls)
  Spinach    Rolls    Appetizers    Greek    Vegetarian    Vegan  
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18063. Report a problem with this recipe.
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      Title: Spanakopita peloponnisos (peloponnese spinach rolls)
 Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 servings
      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
  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 portions.

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Recipe ID 18063 (Apr 03, 2005)

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