Lamb Vegetable Rolls

1 lb. ground lamb
2 T. butter
¼ c. pine nuts
1 c. chopped tomato
¼ c. white wine
1 tsp. salt
¾ tsp. ground allspice
¼ tsp. pepper
1 c. white part of leeks, chopped
½ c. minced parsley
3 T. butter
2 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
¾ c. zucchini, grated (do not peel)
2 T. fresh mint, chopped
¾ tsp. salt
¼ tsp. pepper
1 egg yolk, slightly beaten
½ lb. phyllo (see section on roll method)
½ lb. sweet butter
1 egg, beaten

Saute pine nuts in 2 tablespoons melted butter in 10-inch skillet over medium heat until golden (about five minutes). Add
meat, breaking into pieces. Saute until meat is barely pink (about five minutes). Drain fat. Stir tomato, wine, ¼ teaspoon
salt and the allspice into mixture. Heat to boiling. Reduce heat and simmer, uncovered, until liquid is almost evaporated,
about 5 minutes. Pour mixture into bowl. Cool to room temperature. Saute leeks in 3 tablespoons melted butter in same
skillet over medium heat until golden, about 5 minutes. Stir remaining ingredients except egg yolk, phyllo, clarified butter
and beaten egg into onion mixture. Cook, stirring occasionally, until mixture is heated through and spinach is
crisp-tender, about 5 to 7 minutes. Cool to room temperature. Stir in egg yolk.

Heat oven to 350 degrees. Layer 6 to 10 phyllo leaves on kitchen towel, brushing each leaf with clarified butter. Spread
half the spinach mixture over half the surface from narrow end to center, leaving a 2-inch border on 3 sides. Spoon half
the meat mixture over spinach. Lift towel, using it to roll leaves over filling, jelly roll fashion, starting from narrow end
closest to filling. Roll once. Fold sides in and continue rolling. Seal seam with butter. Place roll, seam side down, on
lightly buttered jelly roll pan, 15 1/2x10 1/2x1-inch. Brush top with butter, then with beaten egg.

Score each roll crosswise, through top few leaves, into 1-inch wide sections. Bake until brown and crisp, 35 to 40
minutes. Cool slightly. Cut rolls.