The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spinach and feta spiral

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rossnroller's picture
rossnroller

Not bread, but still baked and yummo!

This is a derivation of the Greek classic, spanakopita. The filling is the same, but instead of using filo pastry I make a basic flour/water/olive oil dough and roll it out in long rectangles to fashion these spirals (just lay the spinach/feta filling along the strip of dough, and roll up like sushi, then roll the dough tube of filling side-on to form the spirals). Simple, and one of my favourites, especially with a green mixed salad picked straight from the garden and dressed up with EVO, seeded mustard, balsamic vinegar, fresh squeeze of lemon, a little sugar, marjoram, seasoning, and a bit of feta crumbled in. We are lucky enough to have an unseasonal tomato crop in the backyard at the moment, so I chopped one of those precious treats in as well.

Cheers all!
Ross

PS: Forgot the main point of the post! This meal was about as locavore as it gets for an urban dweller. The filling included some bread crumbs from a home-baked sourdough loaf, and a large proportion of the ingredients came from our garden: the spinach (actually rainbow silver beet), lemon, marjoram, mixed lettuce leaves and tomatoes. As anyone who grows their own veges and herbs knows, it's immensely satisfying to compile a meal using so much of your own produce. Pathetic, I guess, but I'm really proud of our backyard organic garden. It's even more of a buzz than raising the illicit backyard plant or two way back when...and this time, good for you!

 

 

 

 

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