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Add a photoNo reason to spend all that time making Spanikopita. This is a great alternative made with homade phyllo dough.
Ingredients
- Dough
- 3 cupsall purpose flour
- 1 tsp kosher salt
- 1/4 cup olive oil
- 1 1/2 tbs white wine vinegar
- 11/2 tbs cornstarch for dusting
- Filling
- 8 oz spinach
- 1 cup chopped parsley
- 1/2 cup finely chopped fresh dill
- 2 tsp greek oregano
- Salt and pepper
- Crushed red pepper to taste
- 1 cup crumbled feta cheese
- Olive oil for brushing
Directions
- Phyllo dough: combine flour and salt in bowl of a stand mixer with a dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 min to obtain a smooth, soft dough. If dougj is dry, add up to 3 tbs more water. Wrap in plastic and let rest 15 min.
- Filling: Blanch spinach in boiling water for 30 sec, drain, rinse with cool water, sqeeze dry and chop fine. Put in a small bowl with parsley, dill, oregano, black pepper to taste, a large pinch of crushed peppers and feta. Fold to combine.
- Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarcg, then roll each piece as thin as possible, stretching to 16 inches. You may use a pasta machine. Cut each circle in half and dust with corn starch and set aside.
- Assemble: Put a ridged stovetop grill or skillet over med high heat. Lay a sheet of dough on a work surface and brush with oil. Cover half the sheet with filling. Fold over other side and deal the edges
- Brush both sidewith oil, lay pie on pan and cook 3-4 minutes, until golden and crispy. Flip pie and cook othet side until crisp, remove and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 100 | |
| Calories from Fat 65 | 65% |
| Total Fat 7.39g | 9% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 355mg | 15% |
| Potassium 134mg | 4% |
| Total Carbs 6.22g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.07g | 1% |
| Protein 2.54g | 4% |
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