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Spanakopita

A traditional Greek savory pastry featuring homemade filo dough filled with spinach, feta cheese, and aromatic lemon and nutmeg.

Baking Vegetarian Pastry Spinach Feta Greek

Estimated Nutrition

Calories

635.2

kcal / serving

2540.8 kcal total

Carbs

47.6g

per serving

190.2 g total

Fat

39.6g

per serving

158.4 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Cornflour

For dusting

Dairy

Butter

Melted

piece

Egg Yolk

For glaze

piece

Egg

Beaten

200

Feta

Crumbled

Fruits

piece

Lemon

Zest only

GrainsCereals

200

Strong White Flour

Plus extra for dusting

Liquids

100

Water

Warm

NutsSeeds

pinch

Salt

piece

Nutmeg

Freshly grated to taste

tbsp

Sesame Seeds

tbsp

Sea Salt

Crushed

OilsFats

tbsp

Olive Oil

Vegetables

900

Spinach

Method

Sift flour into a bowl and mix in water and oil to form a soft dough.

Knead the dough for 10-15 minutes until smooth, then chill in the fridge for one hour.

Cook washed spinach in a lidded pan over medium heat with seasoning.

Drain spinach thoroughly, removing all moisture with paper towels, then mix with nutmeg and lemon zest.

Stir beaten egg and crumbled feta into the cooled spinach mixture and adjust seasoning.

Preheat oven to 175°C and prepare parchment paper, melted butter, and the pasta machine.

Divide dough into five balls and flatten each into a rectangle with a rolling pin.

Pass dough through the pasta machine to setting seven and stretch by hand until very thin.

Layer the pastry sheets on parchment paper, brushing each layer with melted butter.

Spread filling along the edge, roll into a sausage shape, then coil into a spiral.

Brush with egg yolk and butter, sprinkle with sesame seeds and salt, then bake for 35 minutes until golden.

made with
a toodle. project