Recipe by Anna Polyviou
Prep time: 2 ½ hours
Cooking time: 1-1 ½ hours
Tools: Hook attachment, Grater
- 375gm plain (all-purpose) flour
- 3gm salt
- 210ml fresh water (cold)
- 70ml olive oil
Spiinach & Cheese Filling
- 600gm spinach, washed, sautéed & drained
- 150gm Greek feta, crumbed
- 150gm haloumi, grated
- 2 whole egg, beaten
- black pepper to desired taste
- 120cm x 90cm rectangle of filo
- In an electric mixer fitted with a dough hook attachment, combine the flour, water and salt. Mix the ingredients together on a low speed until they start to just come together.
- When the dough has come together, stop the mixer and scrape down the bowl and dough hook. Turn the mixer back on and increase the speed to medium. Develop the dough for five minutes or until it becomes smooth and elastic.
- Stop the mixer and take out the dough. Place it onto a clean bench and shape it into a ball. Place the ball onto a lightly oil baking tray. Pour 5mls of the oil onto the dough and make sure all the dough is covered with oil. Place cling wrap over the top and allow the dough to rest in a cool room temperature area for two hours.
- Place a clean 150cmx150cm tablet cloth onto a clean flat table wider than the cloth.
- Place the dough into the middle of the table and using a rolling pin, roll the dough into a 45cmx45cm square or as thin as possible.
- Using the back of your hands, place hands underneath the pastry and stretch gently; moving hands to keep it even working towards the edges. Use the remaining oil to keep hands and dough lightly oiled so the dough will not stick.
- Use your fingertips to give the edges the final stretch. Stretch the dough until a 90cmx120cm square or paper thin square of dough is achieved, almost see through.
- Using a sharp knife cut the thick edges of the filo off and then roll the dough up in the cloth. Use soon after making the dough.
Spinach & Cheese Filling
- Pre-heat oven to 170°C.
- In a medium bowl mix together the crumbled feta and grated haloumi.
- Lay the rectangle of filo onto a clean cloth and brush evenly with the beaten eggs and then sprinkle with desired amount of pepper.
- Sprinkle ¾ of the cheese evenly over the filo, followed by the spinach that has been drained of any excess water.
- Use the cloth to tightly roll up the filo into a roulade and cut off the ends of the log. Roll the log into a loose pin wheel shape.
- Spray an 18cm oven proof frying pan and carefully place the pin wheel inside. Spread the pin wheel out to allow the insides of the spanakopita to cook.
- Brush the top of the spanakopita with the beaten eggs and then sprinkle the remaining cheeses onto.
- Bake in the oven 1-1 ½ hours or until the filo is gold brown and crisp on top and bottom.