Equipment
Ingredients
dough
- 250 g bread flour, plus extra for dusting
- 6 g salt, fine
- 3 g yeast
- 30 ml olive oil, plus extra for kneading
- 125 ml water, lukewarm
filling
- 15 ml olive oil
- 2 garlic, crushed
- 500 g spinach, whole
- 125 g feta, crumbled
- 15 g pine nuts, lightly toasted
- 11 g mint, chopped
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Mix the flour, salt, yeast, olive oil, and 125ml water in a large bowl until a soft and slightly sticky dough forms.
Knead the dough on a lightly oiled surface for 5 minutes until smooth, then place in a bowl, cover with cling film, and let rise for 1 hour at room temperature until doubled in size.
Heat 15ml olive oil in a pan over low heat and sauté crushed garlic for 1 minute until it begins to color.
Add the spinach to the pan and cook over high heat, stirring frequently, until the leaves soften and all liquid has evaporated.
Transfer the spinach and garlic to a bowl, season with salt and pepper, and allow to cool.
Stir the crumbled feta, toasted pine nuts, and chopped mint into the cooled spinach mixture.
Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
Divide the dough into four equal pieces and roll each into a circle 18cm wide and 5mm thick.
Place filling in the center of each circle, dampen the edges with water, and fold the sides up to form a sealed pyramid shape.
Bake the parcels at 220°C (425°F) for 12 to 15 minutes until the dough is golden-brown.
Chef's Notes
- Ensure the spinach is completely dry before adding the cheese to prevent the dough from becoming soggy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes until crisp.
