| 1 | Serves 6-10 oven temperature: 180 c (350°F) cooking time: 50 minutes wash spinach well and cut off any coarse stems. |
| 2 | Chop coarsely and put into a large pan. |
| 3 | Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. |
| 4 | Heat just long enough to wilt spinach so that juices can run out freely. |
| 5 | Drain well in a colander, pressing occasionally with a spoon. |
| 6 | Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. |
| 7 | Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. |
| 8 | Blend thoroughly, adding salt and pepper to taste. |
| 9 | Place a sheet of fillo pastry on work surface and brush lightly with olive oil. |
| 10 | Top with 3 more sheets of pastry, brushing each with oil. |
| 11 | 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-?inches) clear on one side. |
| 12 | Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. |
| 13 | Place a hand at each end of roll and push it in gently like a concertina. |
| 14 | Repeat with remaining pastry and filling. |
| 15 | Place rolls in an oiled baking dish leaving space between rolls. |
| 16 | Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. |
| 17 | Serve hot cut in portions |
