Jenny's Spanakopita Recipe
A recipe by Jenny Tsirekas
Preparation time: 20 minutes plus several hours resting time
Cooking time: 30-35 minutes
- 2 bunches spinach
- 2 tablespoons butter and oil mixture
- 2 shallots, peeled and diced
- 1 cup feta
- 1 cup ricotta
- Freshly grated nutmeg
For dough
- 1.5 cups of bread flour
- Water to mix
- 1/2 cup butter mixed with 1/2 cup canola oil, melted together on low heat
Step 1 - Mix the flour with enough water for it to make a smooth dough. Roll out into logs and refrigerate for an hour or two (or overnight).
Step 2 - Meanwhile prepare the spinach and cheese filling. Remove the leaves from the spinach and boil them for a few minutes until soft. Drain under cold water and squeeze the water from the spinach. Heat a frypan on medium heat and add the butter and oil and sautee the onions until starting to become translucent and then add the spinach. Grate the feta into this mixture and then add the ricotta and nutmeg on low heat and stir. Allow to cool.
Step 3 - Cut each log into six portions and roll each out into a circle. Layer four circles on top of each other and brush with the butter and oil mixture. Allow to rest for a couple of hours so that the gluten relaxes and it rolls easier.
Step 4 - Grease a large round baking tray. Roll out the stack of four rounds to make one large, thin rectangle making sure to flour generously to prevent the dough sticking. Jenny uses a portion of wooden curtain rod for her roller. Fill with some of the spinach and cheese filling and roll up into a long log and place it in the tray starting a coil at the centre. Repeat with the rest of the dough and filling. Bake at 220C/440F for 20-25 minutes or until golden.