What are the main ingredients in Homemade Spanakopita Tortillas?

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

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?

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

Homemade Spanakopita Tortillas

Name: Homemade Spanakopita Tortillas
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

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

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

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!

Onion - 1
Ground Nutmeg - 2,5ml
Dried Oregano - 7,5ml
Garlic Clove - 1
Spinach - 150g
Danish-style Feta - 40g
Cream Cheese - 30ml
Wheat Flour Tortillas - 2
Salad Leaves - 20g
Cucumber - 50g
Baby Tomatoes - 80g
Tzatziki - 40ml

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!

Onion - 1
Ground Nutmeg - 5ml
Dried Oregano - 15ml
Garlic Cloves - 2
Spinach - 300g
Danish-style Feta - 80g
Cream Cheese - 60ml
Wheat Flour Tortillas - 4
Salad Leaves - 40g
Cucumber - 100g
Baby Tomatoes - 160g
Tzatziki - 80ml

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!

Onions - 2
Ground Nutmeg - 7,5ml
Dried Oregano - 22,5ml
Garlic Cloves - 3
Spinach - 450g
Danish-style Feta - 120g
Cream Cheese - 90ml
Wheat Flour Tortillas - 6
Salad Leaves - 60g
Cucumber - 150g
Baby Tomatoes - 240g
Tzatziki - 120ml

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!