Ingredients
Makes 18 rolls
2 packets 375g Antoniou Kataifi Pastry
1/2 cup extra virgin olive oil
For the filling
4 bunches English spinach
1/2 cup dill, chopped
1/2 cup spring onions, chopped
1/4 cup mint, chopped
1/4 cup extra virgin olive oil
300g ricotta cheese
80g feta cheese
2 eggs
Salt and pepper to taste
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius. Grease a 38cm x 28cm baking dish with oil.
To make the filling
Wash and roughly chop the spinach then sauté over medium to high heat until wilted. Allow to cool then squeeze out as much water as possible from the spinach. Add to a bowl along with the herbs, spring onions, ricotta, feta, eggs, olive oil, salt, and pepper. Mix well.
To assemble the rolls
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the olive oil over the Kataifi and use your hands to massage the oil through the pastry.
Weigh out 40- 45g of Kataifi pastry to make each Spanakopita parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close together to hold the filling. Spoon one and a half tablespoons of the spanakopita mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and spanakopita filling.
Brush with additional olive oil. Bake for approximately 45-50 minutes or until golden.
Recipe, photography & video: Mary Politis from Mary’s Kouzina.
Music: @iksonmusic, Remember
Watch how to make Kataifi Spanakopita Rolls