SPANAKOPITA PELOPONNISOS

INGREDIENTS:   Makes 16,  Serves 6-8

•  2 1/2 lb Spinach
•  1 -1 1/2 cups crumbled Greek Feta cheese
•  1 med Onion,  chopped
•  1  Leek, chopped
•  1  cup Chopped spring onions
•  1/3  cup Greek extra virgin Olive oil
•  1/2 cup Chopped  flat leafed parsley
•  3  tsp. Ground nutmeg
•  Kosher Salt
•  Freshly ground black pepper
•  8    9" X 14" Phyllo pastry sheets cut into 4 1/2" X 14" strips
•  Olive oil or butter (I prefer butter to coat the phyllo dough)

DIRECTIONS:
Oven temperature: 350º F 

1.  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 a colander, pressing
occasionally with a spoon.  The object is to squeeze out most or all of the water.

2.  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. Place well-drained spinach in a mixing bowl and add oil and
onion mixture, herbs and nutmeg.   Add the Feta Cheese and blend thoroughly, adding salt and pepper to taste. 



3.  Place a strip of 4 1/2" X 14" of phyllo pastry on work surface and brush lightly with butter or olive oil.

Place a heaping tablespoon full of filling on the dough as shown in the diagram.  Fold the phyllo over
the filling,  forming a triangle.  repeat the folding until you have used up the strip.  Place the triangle on
a sheet of parchment paper covering a cookie sheet.  Brush with butter or oil.  Repeat the process until
all the strips are used up.

Place triangles on a parchment covered baking sheet leaving space between the triangles.  Brush tops
lightly with butter or oil and bake in a moderate oven (350º) for 30 minutes until golden. Serve hot.