Lovely “spanakotiropitakia”

"This is a new version of the Greek spinach and cheese pie."
 
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photo by gemini08 photo by gemini08
photo by gemini08
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Fry the onion in the olive oil until translucent, add the leek and keep aside.
  • In the meanwhile blanch the spinach or Swiss chard. Cool under current water and squeeze out the water.
  • Add all the ingredients for the filling (reserve 2 tablespoons egg for the topping) and adjust salt and pepper to your taste. Divide into 12 portions.
  • Mix all the ingredients for the crust together adding the last spoons water only if necessary one by one. Kneet until a nice dough forms.
  • Roll out the dough 45 to 60 cm (18 to 24 inch).
  • Cut into 12 squares of 15 cm (6 inch), reserve little dough for decoration if you like.
  • Insert the fist square into muffin mold. Spoon in a portion of filling. Close first the opposite angles and then the next ones. Fix brushing some of the reserved beaten egg.
  • Repeat for all muffins.
  • For decoration you can use the rest of the dough (for example cutting off small hearths), nigella or sesame seeds if desired.
  • Bake 35-40 minutes at 180°C (350 °F) or until golden and through (heat and timing are basing it on convection oven).
  • Serve warm or cold.

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Reviews

  1. I absolutely loved the filling! I happened to have a small boiled potato which I grated into the mixture and topped with some grated feta, delicious! As to the crust, I would have preferred a more flaky, puff pastry type crust. This one seemed a bit doughy. The next time, and there will be a next time, I am going to use store bought puff pastry or even phyllo dough. Made for the "Down at the Farm" hoe-down. Spring 2012
     
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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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