Greek Spinach and Feta Pitarakia

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 10 ounces (300g) fresh spinach, chopped 10 ounces (300g) fresh spinach, chopped
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1/4 cup (15g) chopped fresh dill 1/4 cup (15g) chopped fresh dill
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
3. 3.
   In a separate bowl, combine the cooked spinach, crumbled feta cheese, chopped dill, chopped parsley, dried oregano, salt, and pepper. Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F). Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the spinach and feta mixture onto one half of the dough circle. Fold the other half over the filling to create a triangle. Press the edges firmly to seal.
6. 6.
   Repeat the process with the remaining dough and filling. Place the Pitarakia on a baking sheet lined with parchment paper. Brush the tops with olive oil.
7. 7.
   Bake for 20-25 minutes, or until golden brown and crispy.
8. 8.
   Serve the Pitarakia warm or at room temperature.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.

Tips & Tricks

• For a variation, you can add some crumbled cooked bacon or chopped sun-dried tomatoes to the filling for an extra burst of flavor.
• If you prefer a spicier kick, sprinkle some red pepper flakes into the spinach and feta mixture.
• Serve the Pitarakia with a side of tzatziki sauce for dipping.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.
• If you don't have fresh herbs, you can use dried herbs instead, but reduce the amount by half.

Serving advice

Serve the Greek Spinach and Feta Pitarakia as an appetizer or snack. They are best enjoyed warm or at room temperature.

Presentation advice

Arrange the Pitarakia on a platter, garnished with a sprinkle of fresh dill or parsley. The golden brown triangles will be visually appealing and inviting.