Spanakopita Peloponnisos (Peloponnese Spinach Rolls)

      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

  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 portions.