Spiral spanakopita (spinach and feta pie)
supergolden bakes
supergolden bakes
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Ingredients

  • For the phyllo (filo) pastry
  • Makes enough for 2 large pies
  • Adapted from Vefa's Kitchen
  • 500 g | 4 1/2 cups plain flour (or a mix of plain and strong bread flour) plus more for dusting
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar (sometimes ouzo is used or raki)
  • 240 ml | 1 cup warm water (more or less as needed)
  • Cornflour (cornstarch) for rolling and dusting
  • For each pie
  • 115 g | 1 stick melted unsalted butter for brushing or olive oil
  • 2 tbsp sesame seeds (optional)
  • 2 tbsp nigella seeds (optional)
  • Spanakopita filling
  • 800 g | 28oz frozen spinach
  • 200 g | 8oz feta cheese, crumbled

Instructions

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