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