SPANAKOPITA

spinach and feta 

INGREDIENTS FOR PASTRY

1kg Flour

500ml warm water

1 tablespoon salt

3/4 cup olive oil

1/4 cup vinegar

1/3 cup semolina

 

INGREDIENTS FOR SPANAKOPITA MIXTURE

3 eggs

dash milk

1 bunch of spinach, chopped 

1/2 bunch spring onion

1/4 cup olive oil

1 cup crumbled feta

butter, melted

 

METHOD

PASTRY-Place flour in a mixing bowl with salt, water, oil, vinager and combine. 

Allow dough to rest at room temperature for 15 minutes.

 Roll pastry out and sprinkle corn flour as you roll it out. Using corn flour prevents pastry from sticking and gives it a silky consistency.

Dab butter on dough and fold into a small rectangle, then place in the fridge.

Add eggs into a bowl with dash of milk and whisk together.

Place spinach, melted butter, oil and feta into a bowl and mix together.

Add egg mix to spinach mix and combine.

Grease the baking tray with the melted butter, place rolled out dough over the tray and sprinkle semolina across base and spread spinach across the top. 

Add the top layer of pastry, pinch sides together and drizzle with oil. 

Place in an oven at 200° C and cook for 35 minutes or until golden brown.

©2018 by It's all Greek to me.