1 kg Spinach

      1 md Onion; chopped

      1    Leek; chopped

      1 c  Chopped spring onions

    1/3 c  Olive oil

    1/2 c  Chopped parsley

      3 ts Ground nutmeg

           Salt
           Freshly ground black pepper
      8    Fillo pastry sheets

           Olive oil or butter
  Serves 6-10 Oven temperature: 180 C (350 F) 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 a colander, pressing
  occasionally with a spoon. 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. 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 pastry, 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 one 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.