Spanakopita23

Pastry
2 cups Olympian Plain Flour
1/2 tsp Salt
1/2 cup Olive Oil
200 mls Water
1/2 cup Unsalted butter
2 tbsp Vinegar

Filling
250 g Ricotta
250 g Feta
1 tsp Salt
1 Large egg
250 g Spinach, blanched
100 ml Olive Oil

Make a soft dough combining flour, salt, vinegar, olive oil and water.

Melt butter and oil in saucepan on low heat.

Portion dough in small round balls, roll out, brushing with melted mixture. Cover with Plastic. Wrap to avoid drying out.

Prepare the working surface by dusting the table cloth with flour.

Place the dough on the table, dust with flour and start rolling out until 55-60 cm diameter. Dust with flour all the time, this will prevent sticking.

When you’ve achieved wanted size, spoon 3 tbs of oil around the dough, and spread with your fingers. Do this with all of your round balls of dough. Rest the dough for 30 minutes.

Now slowly and gently pull the pastry from the centre to the edge (Back of your hand is better to use – go around the dough. Round tables are perfect for this!)

Dot the fillings around edges, turn dough from outside edge to cover the filling.

With a spoon add some extra oil around the edges, and centre of pastry.

Start rolling the pastry towards the center, pulling gently at the same time towards your self – this will add stretch your pastry, ensuring thin, crisp appearance.

Cut the pastry in the middle and continue to roll inwards, until all is rolled up.

You will get a circle of made pastry/pita, which you need to cut and start rolling into a spiral form.

Oil the top of pita – spray is fine, and bake for 25-30 min.