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Spanakopetes Recipe


Veg  HT  HD  PFC  Greek  45mins plus chilling


Serves 4-8 as part of a mezethes plate


Recipe tags:  Hot Vegetarian Vegetables  Appetizer Starter Hors d'oeuvre   Party Food   Buffet  Greece Mediterranean Europe



For the Pastry 

100g/4oz Cream Cheese 

100g/4oz Butter, softened 

100g/4oz Plain Flour 

For the filling 

˝ Onion, finely chopped 

1 tbsp Olive Oil 

125g/5oz frozen chopped spinach, thawed


75g/3oz Feta Cheese, crumbled 

50g/2oz Ricotta Cheese 

1 small Egg, beaten



1.  Place the cream cheese and butter in a large mixing bowl and combine well using a fork.

2. Add the flour to the bowl and cut in using a knife then using your hands, form into a dough ball. Place in waxed paper and chill for at least 4 hours.

3. Preheat the oven to 220C, 425F, Gas Mark 7 and line some baking trays with parchment paper.

4. On a well floured surface, roll the dough out to 8mm/1/3-inch thickness and cut in 5cm/2-inch rounds with a biscuit cutter spacing each round on the lines baking sheets. Set aside.

5. Heat the olive oil in a frying pan, add the onion and sauté until soft and golden.

6. Add the well drained spinach and salt, mix well and cook over a medium heat for 3-4 minutes, stirring from time to time.

7. Meanwhile, in a mixing bowl, mix together the cheeses and egg then add spinach mixture and mix well.

8. Place a little of the spinach mixture on each pastry round, moisten the edges with water then fold over and flute the together with a fork. Prick the centre of each pasty with the tip of a sharp knife, place on the baking trays and bake for 15 minutes until golden brown. Serve warm.

End of instructions

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