spanakopita

Spanakopita (Greek Spinach Pie)

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Recipe from Chef Gabriele Riva

Components: Spinach filling • Puff pastry

Spinach Filling

Ingredient

 

Quantity

 

Procedure

 

Olive Oil
Spinach
Scallions, white and
green parts, chopped
Parsley, chopped
Fresh Mint
Fresh Dill
Fine salt
Black pepper
Feta cheese crumble
Eggs

 

1/3 cup
2 pounds

1 bunch
1/4 cup
1/4 cup
1/4 cup
to taste
to taste
1/2 pound
2

 
  1. In a saute pan, saute the scallions in olive oil, add the spinach and saute for a few minutes Do not overcook!
  2. Allow mix to cool down. Strain excess liquid. Keep mixture aside.
  3. In a large bowl, mix the spinach/scallion mixture by hand with the following ingredients: eggs (whisk with fork beforehand), feta cheese, chopped parsley, mint, dill and season with salt and pepper.
  4. Mix all ingredients thoroughly. Allow the spinach filling to rest refrigerated until ready to use.

Time saving suggestion:
You can use a food processor to incorporate all ingredients. Best to pulse the mixture in a very low setting. Be careful not to over mix or liquefy the mixture.


 

Tools & Equipment

  • saute pan
  • wooden spoon
  • large metal or glass bowl
  • measuring cups
  • colander (strainer)
  • chef's knife
  • cutting board

easy difficulty level

Puff Pastry

Ingredient

 

Quantity

 

Procedure

 

Basic dough
Cake flour
Fine salt
Water

Butter for folding
Butter
Cake flour

 


1 cup + 4 TBS
3 tsp
9-1/2 TBS


3-1/2 Cups
1/2 Cup

 
  1. Delicately mix the ingredients for the basic dough. The dough must be firm. Cover in plastic wrap and refrigerate for several hours, ideally overnight.
  2. To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
  3. Roll out the dough to a square shape. The folding butter must have the same consistency as the dough.
  4. Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
  5. Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
  6. Turn 45 degrees and roll out once more, fold in three again and refrigerate for 1 hour.
  7. Repeat the operation two more times, making sure to respect the rest time.


 

Tools & Equipment

  • Silpat® Entremet
  • half sheet baking tray (13"x18")
  • spatula
  • fork
  • measuring spoons
  • measuring cups
  • chef's knife
  • cutting board
  • pastry brush
  • wire rack for cooling
  • rolling pin

folding

 

 

 

Assembly Instructions

 
  1. Preheat oven to 380º F.
  2. Roll out the dough the size of the Silpat® Entremet. 1/4" thickness. Make sure to have 1" extra dough overhang.
  3. Spread evenly the filling inside the pastry.
  4. Finish with another sheet of the puff pastry the same size of the Silpat® Entremet, place on top of mixture.
  5. Fold over the 1" overhanging dough.
  6. "Dock" or poke holes in the above puff pastry. (Note: docking the dough releases any steam that may build up inside the pie.)
  7. Using a pastry brush, finish with egg wash.
  8. Bake at 380º F for about 25-30 minutes in the bottom rack of the oven. Remove from oven. Allow to cool on wire rack.
  9. Remove from Silpat® Entremet, cut into square pieces and serve.

 

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