Spanakopita are delectably crispy Greek filo pastries, stuffed with spinach and feta – and these ones are made especially for you! Served with a speedy bulgur wheat salad of spiced baby tomatoes, cucumber, vinaigrette, and fresh herbs.
Oven-Ready Spinach & Feta Spanakopita
Oven-Ready Spinach & Feta Spanakopita
with Mediterranean tabbouleh & ready-made tzatziki
Hands on Time: 10 - 20 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Spinach
- Baby Tomatoes
- Bulgur Wheat
- Cucumber
- Fresh Mint
- Fresh Parsley
- Nomu African Rub
- Terra Madre Spanakopita
- Tzatziki
- Vegetable Stock
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Baking Paper
BAKE THE SPANAKOPITA
Preheat the oven to 220°C. Boil the kettle for step 2. Line a baking tray with baking paper and place the spanakopita on the tray. Bake in the hot oven for 20-25 minutes until the pastry is crispy and golden.
BOIL THE BULGUR
Using a shallow bowl, submerge the bulgur wheat and the stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside to keep warm.
MAKE THE VINAIGRETTE
In a small bowl, combine the white wine vinegar with ½ tsp of a sweetener of choice and 1 tbsp of olive oil. Whisk until well combined, season to taste, and set aside.
SPICED TOMATOES
When the spanakopita reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. When hot, add in the halved baby tomatoes and the African Rub to taste. Toss to coat and fry for 4-6 minutes until softened and blistered, shifting occasionally. Remove the pan from the heat on completion.
TOSS THE TABBOULEH
When the bulgur is cooked, add in the diced cucumber, chopped parsley, and spiced tomatoes. Toss through the vinaigrette to taste and get ready to eat!
TASTE OF THE MED
Make a bed of rinsed baby spinach and load it with the Mediterranean tabbouleh. Top with the crispy spanakopita, dollop over the tzatziki, and garnish with the fresh mint leaves. Stunning, Chef!
Terra Madre Spanakopita - 2
Bulgur Wheat - 100ml
Vegetable Stock - 5ml
White Wine Vinegar - 15ml
Baby Tomatoes - 80g
NOMU African Rub - 7.5ml
Cucumber - 50g
Fresh Parsley - 2g
Baby Spinach - 20g
Tzatziki - 30ml
Fresh Mint - 2g
BAKE THE SPANAKOPITA
Preheat the oven to 220°C. Boil the kettle for step 2. Line a baking tray with baking paper and place the spanakopita on the tray. Bake in the hot oven for 20-25 minutes until the pastry is crispy and golden.
BOIL THE BULGUR
Using a shallow bowl, submerge the bulgur wheat and the stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside to keep warm.
MAKE THE VINAIGRETTE
In a small bowl, combine the white wine vinegar with 1 tsp of a sweetener of choice and 2 tbsp of olive oil. Whisk until well combined, season to taste, and set aside.
SPICED TOMATOES
When the spanakopita reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. When hot, add in the halved baby tomatoes and the African Rub to taste. Toss to coat and fry for 5-7 minutes until softened and blistered, shifting occasionally. Remove the pan from the heat on completion.
TOSS THE TABBOULEH
When the bulgur is cooked, add in the diced cucumber, chopped parsley, and spiced tomatoes. Toss through the vinaigrette to taste and get ready to eat!
TASTE OF THE MED
Make a bed of rinsed baby spinach and load it with the Mediterranean tabbouleh. Top with the crispy spanakopita, dollop over the tzatziki, and garnish with the fresh mint leaves. Stunning, Chef!
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
White Wine Vinegar - 30ml
Baby Tomatoes - 160g
NOMU African Rub - 15ml
Cucumber - 100g
Fresh Parsley - 4g
Baby Spinach - 40g
Tzatziki - 60ml
Fresh Mint - 4g
BAKE THE SPANAKOPITA
Preheat the oven to 220°C. Boil the kettle for step 2. Line a baking tray with baking paper and place the spanakopita on the tray. Bake in the hot oven for 20-25 minutes until the pastry is crispy and golden.
BOIL THE BULGUR
Using a shallow bowl, submerge the bulgur wheat and the stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside to keep warm.
MAKE THE VINAIGRETTE
In a small bowl, combine the white wine vinegar with 1 tsp of a sweetener of choice and 2 tbsp of olive oil. Whisk until well combined, season to taste, and set aside.
SPICED TOMATOES
When the spanakopita reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. When hot, add in the halved baby tomatoes and the African Rub to taste. Toss to coat and fry for 5-7 minutes until softened and blistered, shifting occasionally. Remove the pan from the heat on completion.
TOSS THE TABBOULEH
When the bulgur is cooked, add in the diced cucumber, chopped parsley, and spiced tomatoes. Toss through the vinaigrette to taste and get ready to eat!
TASTE OF THE MED
Make a bed of rinsed baby spinach and load it with the Mediterranean tabbouleh. Top with the crispy spanakopita, dollop over the tzatziki, and garnish with the fresh mint leaves. Stunning, Chef!
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
White Wine Vinegar - 30ml
Baby Tomatoes - 160g
NOMU African Rub - 15ml
Cucumber - 100g
Fresh Parsley - 4g
Baby Spinach - 40g
Tzatziki - 60ml
Fresh Mint - 4g
BAKE THE SPANAKOPITA
Preheat the oven to 220°C. Boil the kettle for step 2. Line a baking tray with baking paper and place the spanakopita on the tray. Bake in the hot oven for 20-25 minutes until the pastry is crispy and golden.
BOIL THE BULGUR
Using a large, shallow bowl, submerge the bulgur wheat and the stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside to keep warm.
MAKE THE VINAIGRETTE
In a small bowl, combine the white wine vinegar with 2 tsp of a sweetener of choice and 60ml of olive oil. Whisk until well combined, season to taste, and set aside.
SPICED TOMATOES
When the spanakopita reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. When hot, add in the halved baby tomatoes and the African Rub to taste. Toss to coat and fry for 7-8 minutes until softened and blistered, shifting occasionally. Remove the pan from the heat on completion.
TOSS THE TABBOULEH
When the bulgur is cooked, add in the diced cucumber, chopped parsley, and spiced tomatoes. Toss through the vinaigrette to taste and get ready to eat!
TASTE OF THE MED
Make a bed of rinsed baby spinach and load it with the Mediterranean tabbouleh. Top with the crispy spanakopita, dollop over the tzatziki, and garnish with the fresh mint leaves. Stunning, Chef!
Terra Madre Spanakopita - 8
Bulgur Wheat - 400ml
Vegetable Stock - 20ml
White Wine Vinegar - 60ml
Baby Tomatoes - 320g
NOMU African Rub - 30ml
Cucumber - 200g
Fresh Parsley - 8g
Baby Spinach - 80g
Tzatziki - 120ml
Fresh Mint - 8g
Woolies Products in this dish
