Spinach pita (Spanakópita)

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean the spinach, wash thoroughly several times and drain well. Cut the spinach into strips, sprinkle with a small tablespoon of salt and rub or knead into the spinach with your hands.

2. 2

   Leave it there for an hour. In the meantime, wash and drain the currants. Clean and wash spring onions and cut into fine rings. Wash the herbs, dab dry and chop finely, except for some parsley for garnishing.

3. 3

   Drain the spinach well on a sieve. Heat 5-6 tablespoons of oil in a large pot and braise the spring onions in it. Add the spinach and braise briefly. Add rice, currants, herbs and a little pepper and steam covered for about 10 minutes (if necessary, cook for the last 1-2 minutes in an open pot until all liquid has evaporated).

4. 4

   Let it cool down. Meanwhile melt butter for the dough and let it cool down. Put flour, eggs, liquid butter and 1/2 teaspoon salt in a bowl. Add approx. 1/8 litre lukewarm water and knead to a smooth dough, first with the dough hooks of the hand mixer, then with your hands.

5. 5

   Quarter the dough and roll out one after the other on a lightly floured work surface to form a paper-thin rectangle (approx. 45x38 cm in size). Cut the dough into 6 approx. 28 cm long and 9 cm wide strips. Spread the strips thinly with oil.

6. 6

   Place approx. 1 tablespoon of spinach filling on the lower third of each strip and fold over a dough triangle. Press the edge slightly and continue folding this triangle 4 times until the strip is used up and a triangle closed on all sides is formed.

7. 7

   Place on a baking tray lined with baking paper. Spread the pies with olive oil and sprinkle some with sesame seeds as desired. Bake in a preheated oven (electric: 200 ° C / gas: level 3) for 25-30 minutes.

8. 8

   Arrange the spinach pita on a plate and serve hot or cold garnished with parsley and lemon.

Nutrition Facts

KCAL
170 kcal

CARBS
18 g

FATS
9 g

PROTEINS
4 g