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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 freely.
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5
Drain well in a colander, pressing occasionally with a spoon.
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6
(If using frozen spinach, defrost, drain well and chop.)
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7
Place in a mixing bowl.
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8
Heat oil in a frying pan and gently fry spring onion until soft.
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9
Add oil and onion to spinach with cheese, herbs, eggs and nutmeg.
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10
Mix well to combine, then add salt and pepper to taste.
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11
Open out filo pastry sheets and cut in half, giving pieces approximately 20x30 cm.
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12
(8x12 inches) in size.
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13
Stack and cover with cloth.
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14
Take a sheet and brush lightly with oil.
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15
Fold in half to make a strip approximately 10 cm.
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16
(4 inches) wide.
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17
Brush again with oil and spread about 2 tbsp.
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18
of filling across one long edge, leaving sides clear of filling.
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19
Fold in sides, then roll up firmly.
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20
Bend roll round into a coil and place in an oiled baking dish.
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21
Repeat with remaining ingredients, placing in one layer in the baking dish.
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22
Brush tops lightly with oil and bake in a 190C (375F) oven for 25 minutes until golden brown.
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23
Serve hot or cold as an appetizer or light meal.
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24
If serving cold, use butter instead of olive oil unless your oil is of high quality.
