Chrono Spanakopita
Chrono Breakfast Recipes

Chrono Spanakopita – Recipe for Chrono Phyllo Dough

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Chrono Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach.

If you like being challenged in the kitchen, this is a recipe for you. It is lengthy and time-consuming if you’re a beginner in making pita. It takes time and practice to make perfect.

The original Spanakopita is prepared with spinach, eggs, cheese, butter. The Greek version of our own, which is a little bit differently.

Chrono Spanakopita filling

1 cup of barley, one of 200 ml (you can also use buckwheat, oats, rye….)
½ pounds of spinach (you can freely put more…)

dill
parsley
one larger leek (or spring onion )
salt, pepper, possibly some hot spice
olive oil

4  cloves garlic

1 cup crumbled feta cheese

I used Phyllo Dough made from buckwheat but better if you make pastry on your own.

Sink a cup of barley or other cereals and let stay overnight. Throw that water in the morning, pour a new one and cook five minutes of cereal. Then cover and leave it to stay for 15 to 30 minutes. Just a little cold. Chop all the greens and mix them in a bowl. Spinach is a must. Stir feta in spinach mixture. Choose the rest to taste, because you can put mint, coriander, basil instead of the spices and parsley we used. Season it with salt and pepper and with the olive oil. Add the cooked barley (or oats, buckwheat…). You can further enrich this fill with chili pepper, or some spicy spice if you like.

You can grease the baking tray with oil or put baking paper. Then thin the crust and coat each with a little more oil. I cut the crust a little to the size of the baking tray so that there is not much crust on the edges of the pie. Lay at least six layers of crust. Then put all the chopped greens. So again there go a few layers of phyllo. Of course, you pour each one with oil again. When you have folded spanakopita, press with your hands a little and cut the dice pieces with a sharp knife. Put the pie in the preheated oven at 200 degrees.

Bake for 15 minutes. then coat the top layer of the crust a little with a mixture of oil and water to prevent the crust from drying. Return the pie to the oven, reduce the temperature to 170 and bake for another 20-30 minutes. The length of the roast depends on how thick the pies are and whether the crust is a little drier. If you make this pie with a homemade pastry, the baking time will be much shorter. My pie baked at a very high temperature, so it was done in 20 minutes. But my advice is to still adjust the temperature during baking.

Carefully remove from the baking pan. Compare to plates and allow yourself and others to enjoy a specific taste. It’s so delicious

Enjoy!

Homemade Pastry or Phyllo dough

2 cups soft Spelt Flour (plus more for dusting)
1/2 teaspoon salt
1 cup warm Water
1 cup olive oil, divided

In a large bowl, whisk flour and salt to combine. Make a small hole in the middle and add water and two tablespoons oil. Start mixing slowly from the middle out, using your fingers or a wooden spoon (I prefer fingers as I have better control and feel for it). Keep adding flour to the middle until the mixture forms a soft dough that isn’t sticky. Note: Depending on air humidity, you might have a little bit of flour leftover or you might need to add some more. The dough should look similar to pizza dough.

Turn dough onto a floured surface and knead until smooth and pliable. Coat the dough with one tablespoon oil, cover with plastic wrap and set aside to rest up to an hour at room temperature or store in a refrigerator for up to two days (if refrigerated, allow the dough to reach room temperature)

Line a large table with a clean tablecloth.

Remove the rested dough to a lightly floured work surface. Divide into 4-6 smaller even pieces for individual pitas or 2 balls for one large pita pie. Knead each ball until smooth for about two minutes.

Using a rolling pin, roll out rounds to a flat circle. Coat each piece with more oil.

Take one round of dough and place the edge over your floured fists so the rest hangs in the air. One at the time, move your hands up and down to rotate the dough (similar to the way pizza makers do), working your way around the edge of the dough until its weight allows it to stretch into a larger piece. When it’s too large to handle, place it on the tablecloth.

If you are intimidated with this method, just use a rolling pin to stretch the dough as thin as possible without breaking it

Spanakopita

If you want to make with meat or curd follow next steps:

Using your fingers, gently shake and pull the edge of the dough towards you to stretch out the center, until it’s even and transparent. Take care not to tear holes in the dough. If you do, pinch them together. It doesn’t have to be perfect; it won’t be visible when pita is done. If making pita pie, the dough will eventually cover the tablecloth. Trim the thick outer edges and discard.

Drizzle pastry all over with oil. For individual pitas, spread some of the meat filling over the pastry, then continue to the next step. For pita pie, put half the meat filling along the long edges of the pastry, leaving a one-inch border.

Start to roll the dough on one side by lifting the tablecloth towards the middle into a long, thin log. If making a pita pie, lift on both sides of the tablecloth then cut the dough between the two logs with a knife.

Tightly coil the small individual pita rolls into a swirl. Place into a greased baking dish. For the pita pie, lay one end of the roll into the middle of a greased large round baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie. Take the second roll and continue where the other roll had ended. (If you don’t have a round pan, then don’t coil, just cut the roll the length of your rectangular baking sheet and place next to each other).

Brush the top of the pastry with more oil (no worries about this much oil, this dish needs it)

Repeat stretching and rolling with remaining dough and filling.

Bake for 35 to 45 minutes or until the top and base is crisp and golden.

Optional: Bring one cup of water and one tablespoon oil to a boil and drizzle over pita when done baking.

Find more tasty recipes here:

 Baked Ravioli Recipe

Chrono Butter Croissants

Pizza Pancake

Chrono Spanakopita

This is an authentic, really rich pie stuffed with spinach, onions, and herbs that are all enfolded by crispy, flaky phyllo dough.
The original Spanakopita is prepared with spinach, eggs, cheese, butter. The Greek version of our own, which is a little bit differently.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: European
Keyword: breakfast, spanakopita, spinach, tasty
Servings: 6 people
Author: Tina

Ingredients

  • 1 cup of barley you can also use buckwheat, oats, rye…
  • 1/2 pounds of spinach chopped
  • 1 bunch of dill chopped
  • 1 bunch of parsley chopped
  • 1 larger leek or spring onion chopped
  • 2 cloves garlic minced
  • salt, pepper, and hot spices
  • olive oil
  • 1 package Phyllo Dough made from buckwheat or homemade phyllo
  • 1 cup crumbled feta cheese

Instructions

  • Sink a cup of barley or other cereals and let stay overnight. Throw that water in the morning, pour a new one and cook five minutes of cereal. Then cover and leave it to stay for 15 to 30 minutes.
  • Chop all the greens, onion, garlic and mix them in a bowl.
  • Stir feta in spinach mixture.
  • Season it with salt and pepper and with the olive oil. 
  • Add the cooked barley (or oats, buckwheat…).
  • Grease the baking tray with oil or put baking paper.
  • Thin the crust and coat each with a little more oil. I cut the crust a little to the size of the baking tray so that there is not much crust on the edges of the pie. Lay at least six layers of crust. 
  • Put all the chopped greens. So again there go a few layers of phyllo. Pour each one with oil again.
  • When you have folded spanakopita, press with your hands a little and cut the dice pieces with a sharp knife. Put the pie in the preheated oven at 200 degrees.
  • Bake for 15 minutes. then coat the top layer of the crust a little with a mixture of oil and water to prevent the crust from drying. Return the pie to the oven, reduce the temperature to 170 and bake for another 20-30 minutes. The length of the roast depends on how thick the pies are and whether the crust is a little drier. If you make this pie with a homemade pastry, the baking time will be much shorter. 

 

 

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