One of my all time favourite comfort foods is Greek spinach and feta spirals with homemade phyllo. Also known as “Spanakopita”. Delicate layers of crispy, flakey phyllo pastry with spinach and feta enclosed. Baked until perfectly golden all over. These taste amazing warm and served with a garden salad, however, I actually prefer mine cold. Which makes them particularly great for lunchboxes, picnics, parties, after a night out snack or anytime really.Jump to Recipe
What I love about spinach and feta spirals, is that they are quick and easy to make, even from scratch, including the phyllo pastry! No, I’m not kidding! Homemade phyllo is not something to shy away from. True, no one can deny how easy and convenient it is to use commercial ready-made filo pastry. However, there is a feeling of satisfaction one gets when you have mastered the art of making your own phyllo. Not to mention the taste….! Nothing compares to homemade, and I mean nothing.
Most families have their own special recipes… which they almost guard with their life as they don’t like to share. Homemade phyllo is a treasured recipe and today I’m going to share one of my favourite phyllo recipes.
LET’S TALK INGREDIENTS.
Spinach: Popeye’s favourite food. The humble green leaf is an excellent source of many vitamins and minerals. Some of these include, vitamin A, vitamin C, vitamin K – which helps make your bones stronger, folic acid, calcium, iron, potassium and magnesium just to name a few. Eating spinach on a regular basis can also help to keep your eyes healthy. Thanks to two plant compounds lutein and zeaxanthin… they act together defending off the free radicals in your retina!
Feta: Greece’s most famous slightly salty cheese! Mainly made from sheep and or goats milk, and often referred to as the healthier cheese. Feta cheese can help to boost immune systems, support healthy bones, is a good source of many vitamins and minerals and an excellent source of probiotics and so much more.
The dough consists of all-purpose flour, olive oil, white vinegar, sugar, sea salt and water. We are talking about 6 simple ingredients which you more than likely already have on hand. Kneaded into a soft pliable dough and then set aside to rest for half an hour. Then the magic begins… it is rolled out into the thinnest, most delicate, almost to the point of being transparent like sheets of goodness.
Whilst the dough is resting, you will be bring the filling together. Again, this is super simple and easy. The best part is that the finished product is also freezer friendly. So you make ahead of time and save time later on.
DID YOU MAKE THE RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture over on Instagram with the hashtag #schiavone360.
Greek spinach and feta spirals with homemade phyllo
A delicious take on the traditional greek spinach and feta pie. Crispy, flakey homemade phyllo, some simple ingredients, served with an array of salads and you've got a yourself a perfect mediterranean lunch.
- 500 grams all purpose flour
- 100 mls olive oil plus extra
- 20 mls white vinegar
- 10 grams sugar
- 1½ tspns salt
- 210 mls water tepid
- semolina – for rolling fine course
Spinach and Feta filling:
- 1 kilo spinach – chopped thinly fresh or frozen
- 3 spring onions finely chopped
- 1 leek thinly sliced
- ⅓ cup fresh dill finely chopped
- 400 grams feta crumbled
- 2 medium eggs
- 1 pinch salt and pepper to taste
- 200 mls olive oil for splashing the phyllo with.
Place in a large mixing bowl the flour, olive oil, vinegar, sugar, salt and water. Using a dough hook on either a free standing mixer or dough hooks on a hand held one, mix the dough for approximately 5 minutes or until in no longer sticks to the sides of the bowl. (If you prefer to mix with your hands, that is fine also, just knead the dough for a good 5 minutes).
The dough should be soft and elastic. Meaning that when you fold over itself, it stays nice and smooth. If not and it gets cracks…. continue kneading until it's smooth. Set aside in a well oiled clean bowl, cover with plastic wrap and allow to rest a minimum for 30 minutes.
In a non-stick medium skillet over medium heat, add the onions and leeks with a little oil and lightly sautee them together, 5 minutes or until softened. Add the spinach. Turn the heat off and cover with a lid allowing it to wilt. Drain off any excess liquid. Allow to cool.
In a large mixing bowl, add the crumbled feta and beat with the eggs. Add the cooled spinach mix along with the fresh dill and season well with salt and pepper.
Preheat the oven to 190 degrees. Prepare baking trays with parchment paper.
Divide the dough into 6 or 8 equal portions. Sprinkle your working place with some fine semolina. Use a rolling pin, roll the dough remembering to sprinkle more semolina if needed to stop the dough from sticking to the both the rolling pin and work area. Continue rolling until in becomes almost transparent and to the desired length and width.
Divide the filling into equal portions. Along the longest edge, place the filling into a long log shape. Sprinkle the dough with a little olive oil with a spoon or brush without touching the dough. Begin rolling from the outer length and shape into a long rope. Coil the rope into a spiral shape and tuck the outer end of the rope underneath the spiral. Place onto prepared baking tray. Once all portions have been made, brush with the remaining olive oil.
Bake at 190 degrees celcuis for 45-60 minutes or until golden brown and crispy. Remove from oven and allow to cool.