Spanokopita

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Spanokopita

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Ingredients

Dough

450 gram bakers flour
1 heaped tsp salt
50 grams white vinegar
100 grams olive oil
200 gram lukewarm water

Filling

1 bunch English spinach, fresh
1 bunch silverbeet, fresh
1 bunch parsley, fresh
1 bunch dill, fresh
400 gram Dodoni Greek Feta
4 --- eggs
extra virgin olive oil

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6
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Greek

Recipe's preparation

Dough

Weigh all ingredients and put on dough function for 3min

If dough is too sticky add a little more flour. Then wrap in glad wrap and let it sit for a couple hours to let it rest

Wash and chop all ingredients and put through the salad spinner so that they are very dry. Add the feta, eggs and pepper in a large bowl and greens, mix well and crumble feta.

Cut the phyllo dough in half. Cut each half to 3 equal pieces. Shape into a ball and set aside. (Each piece is going to be one phyllo sheet

Flour your working surface. Take 1 dough piece, and dust it with generous amount of flour

With a rolling pin start working the dough. Roll up and down starting from the center of the dough. Roll a few times up and down and then flip the dough upside down. Making sure each time you dust with flour both the surface and the phyllo (otherwise it will start to stick on the rolling pin or on the surface). The more you roll the more flour it absorbs and the bigger it will get. To flip it when it has become big enough, roll the phyllo in order to wrap it around your rolling pin. Keep rolling until you have a piece of phyllo that's big enough to cover your baking pan's width and height[/size]

Grease a large pan (around about 40-cm) with PLENTY of olive oil. Now slowly unroll your first phyllo in the pan.

Grease the phyllo with plenty of oil and start making the next one. Do this until you have used 3 phyllo layers

Add spinach mixture then cover with 3 more layers of phyllo and make sure you use oil on each layer

Cover top with lots of oil and one egg and cut horizontal Only to allow moisture to evaporate

Bake for 1.5 hours On 180degrees

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.