Share Post

spanakopita strifti

 

I am very excited that yesterday I made my first video.  It was nothing planned but it was one of those rare days that I was alone at home.  I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up.

I know that there are a lot of mistakes in this video and my friends on facebook gave me some good advice for next time, if ever I decide to do this again, and if I do, I hope next time to do a better job.

What I did was set the tripod on the only free space available in the kitchen and focus on the working area.   As you see from the picture, the stand mixer is where the fruit are and right behind me is the kitchen table.

In order to speak to the camera I had to lower down my body and also later on, while rolling the dough I had to put my back to the camera as otherwise I could not reach the pasta attachment.

As I said, it was not planned and the dough I had made was more than it takes for one spanakopita as I wanted to use the rest to make some Spicy Sausage Rolls (that will have to wait for a future recipe).

Nevertheless, with all the technical mistakes in it, I think that you will understand how to make a good Greek Spanakopita.

 

Spanakopita Strifti, from my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, Volume 2

Spanakopitta (or spanakopita) is the most popular Greek pie, made with spinach, aromatic herbs and feta cheese.  Other types of cheeses, like anari or myzithra, which are soft whey cheeses, similar to ricotta can be combined.

How to make Phyllo

Preparation time: 15 minutes

Resting time: 30 minutes

Rolling phyllo:  30 minutes, depending on your skills

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp wine vinegar
  • 200 ml water (about 1 cup)

Spanakopita Strifti

Preparation time:  60 minutes

Baking time:  45 – 60 minutes

Serves:  6 – 9 (as a main dish) or 18 as a snack

Ingredients:

  • Dough (as above)
  • Olive oil for brushing (about 1 cup)

Ingredients for the filling:

  • 1 kilo (2.20 lbs) fresh or frozen spinach
  • 3 spring onions
  • 1 small red onion, finely chopped
  • ½ cup parsley, finely chopped
  • ½ cup dill, finely chopped
  • Myronia and kafkalithres (whenever they are in season), optional
  • ¼ cup olive oil
  • 300 grams (0.65 lbs) feta, crumbled
  • 3 large eggs
  • Salt
  • Freshly ground black pepper

Directions:

  1. Sift the flour and mix in the salt.  Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil.   Add vinegar and then water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.
  2. You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed.  Gradually add water until the dough is ready and does not stick on the walls of the bowl.  Test with your fingers to see if it is sticky.  If it is, add more flour.
  3. After your dough is ready, you should leave it to rest for half an hour.  This resting time is necessary for the gluten to develop and make the dough elastic. If gluten does not develop properly, you will roll out the dough and then it will shrink again.
  4. Divide the dough into 6 equal pieces.  Shape them into balls and then press to flatten.  While working with the dough,  flour your working surface regularly with  flour, unless you are working on a non-stick mat. Also dust the dough regularly so that it will not stick.
  5. Always keep the remaining dough covered, so that it does not dry.
  6. Depending on your pasta machine, it is usually numbered from 1 – 6 and on some other attachments on stand mixers like mine, the machines are numbered from 1 – 9.
  7. Set your pasta machine to the smallest number which is number 1.  Each time you roll it out, dust it again with  flour and continue the same procedure increasing the numbers, until you get the desired thickness
  8. Meantime, wash the spinach, removing the stems or any damaged leaves and dry. Frozen spinach reduces the time of preparation considerably but defrost before using.  Squeeze it with your hands to remove all fluids.  Alternatively, if fresh spinach is used, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool down and when it can be handled, drain any water by squeezing it.  In both cases,cut it into smaller pieces.
  9. Preheat oven to 180o C / 350ο F.
  10. Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta and spices and mix well.
  11. Grease a 30 x 40 cm (12 x 15.75”) or 30 cm – 12” baking tin with olive oil. The remaining olive oil will be used to brush the phyllo.
  12. Divide the dough into six parts and roll out a thin phyllo.
  13. Place on your working surface and cut it in the middle. Join the two pieces to make a bigger square or rectangle piece and brush it generously with olive oil.
  14. Put some filling on one edge. Roll, once to cover filling and press the two sides so that the filling will not come out. While rolling brush it with olive oil and when done, twist the two ends towards opposite direction.  This will stretch the dough and make it even bigger.  Place in an oiled baking tin one roll next to the other.
  15. Brush on top generously with olive oil.
  16. Bake for about 1 hour or until golden on top.

Hope you enjoyed the video and please let me know what you think:)

 


Giveaway & Special Offer for my Readers:

There were 15 comments, number 5 and 16 being pingbacks. The two lucky winners are:


Volume 1 includes a selection of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads.   This goes to Jamie, of Life’s a Feast.

 

 

Volume 2, includes Breads, bread products, Pies, Snacks, Preserves and a lot of Desserts.   This goes to Rosa, of Rosa’s Yummy Yums.


Contratulations to both of you, I shall contact both of you soon.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks within a few hours.   Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you win or buy the book or  e-cookbook, a review is always welcome.

Note:  The above offer has expired but you can find the book on all Amazon stores, or directly from my site in pdf format.

Kopiaste and Kali Orexi,

Share Post
Print Friendly
Share

Tags: , , , , , , , , , , , ,

Χωρίς σχόλια on How to make Spankopita from Scratch Video and winners of Giveaway

  1. Ο/Η My Little Expat Kitchen λέει:

    It’s so easy to roll out the phyllo using the pasta machine. I don’t have one so I have to always do it by hand!
    It’s a nice video Ivy! Very helpful!
    My Little Expat Kitchen recently posted..And a side dish of carrotsMy Profile

  2. Ο/Η Rosa λέει:

    Congrats to Jamie! I am ever so happy to have won that book. *happy dance* :-D

    Your spanakopita looks amazing and I love your video.

    Cheers and have a lovely weekend,

    Rosa xxx

  3. Ο/Η Caffettiera λέει:

    I have always wanted to try my hand at phyllo – now with your video I have no excuses!
    Caffettiera recently posted..Buckwheat obsession: pizzoccheriMy Profile

  4. Ο/Η Poornima λέει:

    Great Video Ivy. Would love to try making it myself.

  5. Ο/Η Jamie λέει:

    Oh Ivy, I am thrilled, just thrilled to have won your e-book! And a huge congratulations to Rosa, too! As a dessert baker, I am so happy with the Savory dishes as it will really get me cooking savory dishes more! Thanks so very much!

    And I love the video! Congratulations on your first video and I think it is a great success. The quality is perfect and I hear you perfectly as well. And I am so glad Spanikopita is your first video. I love it and am fascinated at how you make it!

    Thanks again, Ivy (I’ll answer your email today) and I’d like to wish you and your loved ones a very Happy holiday Season! xo
    Jamie recently posted..GARLIC HERB BRAID: Homebaked Bread for the HolidaysMy Profile

  6. Ο/Η Joan Nova λέει:

    I think you did a fine job — you’ve got a very good speaking voice!

    Happy holidays to you and your family.
    Joan Nova recently posted..“The Hap-Happiest Season of All”, Part 1: Family, Friends, Florida + Food!My Profile

  7. Ο/Η Pierre λέει:

    well you are hard to yourself !! good video Ivy !!
    Pierre
    Pierre recently posted..Ravioles de foie gras-pignons-navet-truffe dans un bouillon orientalMy Profile

  8. Ο/Η Erica λέει:

    Congratulations to the winners!!!I love your video…It has a great sound and I really enjoyed the recipe steps!!!
    Erica recently posted..Cañón de Cerdo (Colombian-Style Pork Loin Roast)My Profile

  9. [...] previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred [...]

  10. Ο/Η Simona λέει:

    Wow, Ivy, this is very nice and clear. The sound quality is great. Congratulations on your first video!
    Simona recently posted..granella di fave di cacaoMy Profile

  11. Ο/Η Kenny λέει:

    I need to get a pasta machine definitly. It’s much much easier and faster to roll out phyllo than with hand. Thanks for the idea Ivy!

  12. Ο/Η Assaf λέει:

    First thing Ivy, I have to say the spankopita looks so delicious. The video is great and clear. You have nothing to worry about the video since you are not teaching how to make a video so having a clear video is great and authentic.

  13. Ο/Η Ancutza λέει:

    Hi Ivy, I wish you the very best for the New Year! I love spanakopita, I used my grandmother recipe-also with yogurt-, but I’ll absolutely try yours. My very compliments for your homemade phyllo, you’re really great… I’ll have to try to do it by myself.The video is good and clear.
    Ancutza recently posted..Spanakopita torta greca di pasta fillo spinaci feta grecaMy Profile

  14. Ο/Η Henia λέει:

    i AGREE WITH EVERYONE HERE§ After seeing this lovely video no excuses everyone needs to buy your books and try this pyhllo making. It’s very nice to see you Ivy in real life how you are, a very nice lady =) Thank you for sharing this method with us, everyone! Cheers!

  15. Ο/Η Geortge Theodoridis λέει:

    Hi, Ivy.
    Unfortunately FB is down today and has been working only intermittently the last few days so I can’t post anything up there. I hope it’ll be OK tomorrow.
    Anyhow, I am using the statistics that come with the blog server, which is WordPress. They are fairly detailed and analytical and they can tell me what webpage is popping in for the visit, if there is a webpage, but for those who find me by a simple search, say by google, I can’t tell who they are. In this case all I can tell is what country they come from and these five are from the Vatican, which does surprise me a little but it ought not to, since all the tragedies are very much works that show reverence and fear for the gods, so it’s no wonder that a place so steeped in religion would want to consult them
    It is getting quite interesting now. The pace is certainly picking up with some 130 countries having visited the site and asked questions about various aspects of the Greek language and Literature. The last twelve months, in particular I am very busy answering questions from all sorts of very interesting people. It is also the new academic year for the northern hemisphere so uni students and their lecturers are turning to my page.
    Silly FB! It drives you nuts!
    Love your new photo, by the way!
    Γεια χαρά
    Geortge Theodoridis recently posted..Welcome travellerMy Profile

  16. Ο/Η Geortge Theodoridis λέει:

    PS: If you need to get in touch with me use this email address (which is also the address on the webpage)
    solowords@yahoo.com
    Geortge Theodoridis recently posted..Welcome travellerMy Profile

Σχολιάστε

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)
Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.