Pontic Greek Tebirkes

Ingredients

In this Pontic Greek adaptation of Tebirkes, the traditional Danish filling of poppy seeds is replaced with a savory mixture of feta cheese, spinach, and aromatic herbs. This change adds a Mediterranean twist to the pastry, infusing it with the flavors of Pontic Greek cuisine. We alse have the original recipe for Tebirkes, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1 cup (150g) fresh spinach, chopped 1 cup (150g) fresh spinach, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 26g, 1g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the crumbled feta cheese, chopped spinach, dill, parsley, dried oregano, and black pepper. Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
6. 6.
   Spread the feta cheese and spinach mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log. Cut the log into 1-inch slices.
8. 8.
   Place the slices on the prepared baking sheet, leaving some space between each slice. Brush the tops with the beaten egg.
9. 9.
   Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
10. 10.
    Allow the Pontic Greek Tebirkes to cool slightly before serving.

Treat your ingredients with care...

• Feta cheese — Use a high-quality feta cheese for the best flavor and texture in the filling.
• Fresh spinach — Make sure to thoroughly wash and dry the spinach before chopping it to remove any grit or dirt.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a more pronounced Pontic Greek flavor, add a pinch of dried mint to the filling mixture.
• Serve Pontic Greek Tebirkes warm for the best taste and texture.
• If you prefer a lighter pastry, you can use phyllo dough instead of making the dough from scratch.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Leftover Pontic Greek Tebirkes can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Pontic Greek Tebirkes as a delicious breakfast or brunch pastry. Pair it with a cup of Greek coffee or tea for a complete Pontic Greek experience.

Presentation advice

Arrange the Pontic Greek Tebirkes on a platter, allowing the golden flaky pastry to be the star. Garnish with a sprinkle of fresh dill or parsley for an added touch of freshness.