Choose section to search
Type to search
Recipe Book
Recipe Category / Savory pies and Tarts

Greek spinach pie with homemade kourou dough - Spanakopita

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Greek spinach pie with homemade kourou dough - Spanakopita

Method

  • Preheat oven to 190* C (374* F) Fan.

For the dough

  • Beat the cream cheese and butter for 2-3 minutes in a mixer, until light and fluffy.
  • Combine the flour and salt and add it to the mixer.
  • Beat just long enough to combine. The flour should not be beaten for long.
  • The dough created will be very, very soft.
  • When ready, divide the dough in half and shape in to 2 balls.
  • Wrap with plastic wrap and refrigerate for 1-2 hours so it can chill.
  • While the dough is chilling, prepare the filling.

For the filling

  • Place a nonstick pan over medium to high heat.
  • Add the olive oil.
  • Coarsely chop the spring onions and add them to the pan.
  • Sauté until they soften.
  • Tear apart the spinach with your hands and add it to the pan.
  • Stir and sauté until all of its juices evaporate.
  • When ready, transfer to a bowl.
  • Roughly chop the mint and add it to the bowl.
  • Add the dill, lemon zest, crumbled feta, cream cheese, pepper and salt.
  • Mix and the filling for the pie is ready.

For the spinach and herb pie

  • When the dough has rested and chilled, roll out each piece in to a circular sheet that is 40 cm in diameter, using a generous amount of flour to help you. The circles do not have to be completely round…
  • Spread one of the sheets on the bottom of a 30 cm round baking pan, letting some of the sheet of dough hang over the edge of the pan.
  • Add the filling and spread it evenly over the dough.
  • Cover with the second sheet of dough.
  • Seal the edges along the circumference.
  • Brush the surface of the dough with the prepared egg yolk.
  • Bake for 40-50 minutes, placing it on the highest rack in the oven so that the pie can bake evenly on both top and bottom.
Rate this recipe You need to login
Rating
Stars 5
(62)
Stars 4
(4)
Stars 3
(3)
Stars 2
(0)
Stars 1
(0)

Nutritional
Chart

Nutrition information per portion

684
Calories (kcal)
34 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

53.0
Total Fat (g)
76 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

33.0
Saturated Fat (g)
165 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

31.0
Total Carbs (g)
12 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.1
Sugars (g)
5 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

17.0
Protein (g)
34 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

5.5
Fibre (g)
22 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

2.5
Sodium (g)
42 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

Print
PRINT
comments powered by Disqus