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  • Writer's pictureYiannoulla Burness

SPANAKOPITA SPINACH PIE

This is my take on Spanakopita, a Greek dish traditionally made using layers of phyllo pastry with a filling of spinach and feta cheese. Spinach is the preferred green used in this pie, for an alternative you can use silverbeet also known as Swiss chard which works just as well. In place of feta, silken tofu is used.

The wholewheat pastry is quick and easy to make and when cooked with the filling makes for a delicious tasty pie. If you choose not to make the pastry, puff pastry or phyllo pastry is fine to use.

EQUIPMENT: you can either use a sheet tray a large biscuit tray or a round springform or tart pan. 1 large mixing bowl, a food processor or hand blender


Sometimes I make this pie in a rectangle shape and other times round. For the round shape if you don't want to cook it in a tart pan you can roll out the pastry and place a large dinner plate on the pastry and cut around it, do that twice making sure one is larger than the other. Make into spinach pasties.

I have pictures of different ways I have made it so you can get ideas.

Any questions leave in the comment below.







PRE HEAT THE OVEN TO

180 DEGREES CELSIUS OR 375 DEGREES FAHRENHIET


IF YOU CHOOSE TO USE PRE MADE PASTRY GO TO THE INGREDIENTS FOR THE FILLING


FOR THIS RECIPE MAKE THE FILLING FIRST, SET ASIDE, THEN MAKE THE PASTRY


INGREDIENTS FOR THE FILLING

300g spinach leaves or silverbeet or Swiss chard, finely shredded

2 large brown onions, finely chopped

2 1/2 cups fresh breadcrumbs

3 tablespoons finely chopped fresh mint (Optional)

300g silken tofu

1/4 cup extra virgin olive oil

1-1/12 teaspoons pink Himalayan salt

Silverbeet or Swiss chard



METHOD

* If using silverbeet or chard remove the spine and stem you just want the green leaf.

* Wash the greens and spin in a salad spinner or place between two tea towels and pat dry so all the water is removed.

*Place leaves in a large mixing bowl.

*Place a medium size pan on the stove top and heat to medium heat. Add 1 tablespoon of olive oil then add the finely chopped onion. Cook onion for a few minutes until it becomes translucent, remove from heat and add to the mixing bowl with the shredded greens.

*Place fresh bread into a food processor and blitz to make bread crumbs. Measure out required amount and add to mixing bowl with rest of ingredients.

*In a food processor add the mint, silken tofu which has been drained along with extra virgin olive oil and salt. Blend until it forms a thick cream. Pour the silken tofu cream in the mixing bowl with the rest of ingredients and mix together to combine. *Give it a good mix.

*Set aside while you make the pastry.


INGREDIENTS FOR THE PASTRY

2 cups all purpose flour

1 cup wholemeal flour (not stoneground)

1/2 teaspoon pink Himalayan salt

150g or 3/4 cup olive oil

190ml or 1 cup plus 1 tablespoon boiling water approximately


METHOD

*Place flour and salt into a mixing bowl and mix together.

*Measure out the oil a 1/4 cup for each cup of flour. Add to the flour and mix.

*Add boiling water a 1/4 cup at a time and mix with a fork or your hands at the same time. Keep adding water slowly and mixing until a soft dough is formed.

*The dough is divided in half and rolled out as soon as it is made.

*I find rolling the pastry out on a teflex sheet is so much easier than rolling it out on a floured bench then having to pick it up.

*You can also roll out the dough between two sheets of wax paper or plastic wrap.

*You should have two sheets of pastry rolled out one for the bottom and one for the top.


ASSEMBLE

*Place rolled out pastry on a baking sheet.

*Spoon the filling on the pastry and spread out evenly leaving a border around the edge.

*Take the second sheet of pastry make sure it has been rolled out larger than the bottom sheet by an inch in each direction.

*Take the pastry sheet and place over the filling. Seal the edges together crimping with fork.

*Take a Sharpe knife and make small slits in the pastry to help steam escape while the pie is cooking

*PLACE THE PIE ON THE MIDDLE RUNG IN THE OVEN.

BAKE FOR 45 MINUTES.

TURN HALF WAY THROUGH TO GET EVEN COLOUR.

*Remove pie and let sit for at least 30 minutes before slicing.






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