Homemade Spanakopita Tortillas

Name: Homemade Spanakopita Tortillas
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Tomatoes; Cream Cheese; Cucumber; Danish-style Feta; Dried Oregano; Garlic Clove; Garlic Cloves; Ground Nutmeg; Onion; Onions; Salad Leaves; Spinach; Tzatziki; Wheat Flour Tortillas

Fill it, fold it, fry it, and feast on it! This is our take on the famous Greek pastry ‘spanakopita’. A creamy spinach filling is served inside a soft tortilla, which is then fried to golden perfection! It is sided with cucumber, baby tomatoes, fresh salad leaves, and creamy tzatziki.

Homemade Spanakopita Tortillas

with a side salad & tzatziki

4.9

23 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed Spinach. Fry until the spinach is wilted and all excess liquid has evaporated, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Mix through the crumbled feta, the Cream Cheese, and seasoning.
FOLD IN THE FILLING
Lay the tortillas on a chopping board in a single layer. Using a knife, make an incision from the center of the tortillas to the bottom edge. Cover the tortillas in the Spinach mixture in a single layer. Working with one tortilla at a time, fold the bottom left corner up over the top left corner. Then fold it over the top right corner. Finally, fold it over the bottom right corner to create a stuffed tortilla triangle, with one open side. Repeat with the remaining tortillas to create 2 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry a stuffed tortilla triangle until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! Repeat with the remaining tortilla.
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the rinsed Salad Leaves, the Cucumber half-moons, the halved Baby Tomatoes, seasoning, and a drizzle of olive oil.
MY BIG FAT GREEK DINNER
Plate up your crispy spanakopita tortillas. Side with the colourful salad and serve with the Tzatziki for dunking. Opa!

Download the Recipe

Serves 2

START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed Spinach. Fry until the spinach is wilted and all excess liquid has evaporated, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Mix through the crumbled feta, the Cream Cheese, and seasoning.
FOLD IN THE FILLING
Lay the tortillas on a chopping board in a single layer. Using a knife, make an incision from the center of the tortillas to the bottom edge. Cover the tortillas in the Spinach mixture in a single layer. Working with one tortilla at a time, fold the bottom left corner up over the top left corner. Then fold it over the top right corner. Finally, fold it over the bottom right corner to create a stuffed tortilla triangle, with one open side. Repeat with the remaining tortillas to create 4 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry a stuffed tortilla triangle until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! Repeat with the remaining tortillas.
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the rinsed Salad Leaves, the Cucumber half-moons, the halved Baby Tomatoes, seasoning, and a drizzle of olive oil.
MY BIG FAT GREEK DINNER
Plate up your crispy spanakopita tortillas. Side with the colourful salad and serve with the Tzatziki for dunking. Opa!

Download the Recipe

Serves 3

START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the nutmeg, the oregano, and the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed Spinach. Fry until the spinach is wilted and all excess liquid has evaporated, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Mix through the crumbled feta, the Cream Cheese, and seasoning.
FOLD IN THE FILLING
Lay the tortillas on a chopping board in a single layer. Using a knife, make an incision from the center of the tortillas to the bottom edge. Cover the tortillas in the Spinach mixture in a single layer. Working with one tortilla at a time, fold the bottom left corner up over the top left corner. Then fold it over the top right corner. Finally, fold it over the bottom right corner to create a stuffed tortilla triangle, with one open side. Repeat with the remaining tortillas to create 6 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry a stuffed tortilla triangle until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! Repeat with the remaining tortillas.
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the rinsed Salad Leaves, the Cucumber half-moons, the halved Baby Tomatoes, seasoning, and a drizzle of olive oil.
MY BIG FAT GREEK DINNER
Plate up your crispy spanakopita tortillas. Side with the colourful salad and serve with the Tzatziki for dunking. Opa!

Download the Recipe

Serves 4

START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the nutmeg, the oregano, and the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed Spinach. Fry until the spinach is wilted and all excess liquid has evaporated, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Mix through the crumbled feta, the Cream Cheese, and seasoning.
FOLD IN THE FILLING
Lay the tortillas on a chopping board in a single layer. Using a knife, make an incision from the center of the tortillas to the bottom edge. Cover the tortillas in the Spinach mixture in a single layer. Working with one tortilla at a time, fold the bottom left corner up over the top left corner. Then fold it over the top right corner. Finally, fold it over the bottom right corner to create a stuffed tortilla triangle, with one open side. Repeat with the remaining tortillas to create 8 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry a stuffed tortilla triangle until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! Repeat with the remaining tortillas.
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the rinsed Salad Leaves, the Cucumber half-moons, the halved Baby Tomatoes, seasoning, and a drizzle of olive oil.
MY BIG FAT GREEK DINNER
Plate up your crispy spanakopita tortillas. Side with the colourful salad and serve with the Tzatziki for dunking. Opa!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Homemade Spanakopita Tortillas?

The preparation time for Homemade Spanakopita Tortillas with a side salad & tzatziki is between 25 and 45 minutes.

What is the total time required to make Homemade Spanakopita Tortillas with a side salad & tzatziki?

The total time required to make Homemade Spanakopita Tortillas with a side salad & tzatziki is between 45 and 60 minutes.

How many servings does Homemade Spanakopita Tortillas provide?

4 servings

What are the main ingredients in Homemade Spanakopita Tortillas?

Baby Tomatoes, Cream Cheese, Cucumber, Danish-style Feta, Dried Oregano, Garlic Clove, Garlic Cloves, Ground Nutmeg, Onion, Onions, Salad Leaves, Spinach, Tzatziki, Wheat Flour Tortillas

What is the nutritional information of Homemade Spanakopita Tortillas?

Calories: 691, Carbs: 73 grams, Fat: grams, Protein: 28.6 grams, Sugar: 15.3 grams, Salt: 2741 grams

How do I prepare Homemade Spanakopita Tortillas?

YOU’RE THE SALAD TO MY SPANAKOPITA: In a salad bowl, combine the rinsed salad leaves, the cucumber half-moons, the halved baby tomatoes, seasoning, and a drizzle of olive oil. MY BIG FAT GREEK DINNER: Plate up your crispy spanakopita tortillas. Side with the colourful salad and serve with the tzatziki for dunking. Opa! FOLD IN THE FILLING: Lay the tortillas on a chopping board in a single layer. Using a knife, make an incision from the center of the tortillas to the bottom edge. Cover the tortillas in the spinach mixture in a single layer. Working with one tortilla at a time, fold the bottom left corner up over the top left corner. Then fold it over the top right corner. Finally, fold it over the bottom right corner to create a stuffed tortilla triangle, with one open side. Repeat with the remaining tortillas to create 4 triangles. GOLDEN TORTILLAS: Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry a stuffed tortilla triangle until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! Repeat with the remaining tortillas. START THE ‘KOPITA: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed spinach. Fry until the spinach is wilted and all excess liquid has evaporated, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Mix through the crumbled feta, the cream cheese, and seasoning.

What should be prepared from my kitchen to make Homemade Spanakopita Tortillas?

Baby Tomatoes, Cream Cheese, Cucumber, Danish-style Feta, Dried Oregano, Garlic Clove, Garlic Cloves, Ground Nutmeg, Onion, Onions, Salad Leaves, Spinach, Tzatziki, Wheat Flour Tortillas