Tespishte with Spinach and Feta Cheese

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 pound (450g) fresh spinach, chopped 1 pound (450g) fresh spinach, chopped
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a separate bowl, combine the cooked spinach, crumbled feta cheese, dried oregano, black pepper, and red pepper flakes (if using). Mix well to ensure all the ingredients are evenly distributed.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the dough into two equal portions. Roll out one portion into a thin rectangular sheet.
7. 7.
   Place the rolled-out dough onto a greased baking dish. Spread half of the spinach and feta cheese mixture evenly over the dough.
8. 8.
   Roll out the second portion of the dough and place it on top of the filling, pressing the edges to seal.
9. 9.
   Brush the top layer of dough with melted butter.
10. 10.
    Repeat steps 6-9 with the remaining dough and filling.
11. 11.
    Bake the Tespishte in the preheated oven for 30-35 minutes, or until the top turns golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta cheese in water for 30 minutes before crumbling it.

Tips & Tricks

• To save time, you can use store-bought phyllo dough instead of making the dough from scratch.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve Tespishte with a dollop of Greek yogurt or a side of tomato sauce for added creaminess and tanginess.
• Leftover Tespishte can be refrigerated and reheated in the oven for a quick and delicious meal.
• For a crispy crust, brush the top layer of dough with beaten egg before baking.

Serving advice

Serve Tespishte warm as a main course accompanied by a fresh green salad. It can also be enjoyed as a side dish with grilled meats or roasted vegetables.

Presentation advice

When serving Tespishte, cut it into square or rectangular pieces to showcase the layers of dough and filling. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.