Oven-Ready Spinach & Feta Spanakopita

Name: Oven-Ready Spinach & Feta Spanakopita
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: Baby Spinach; Baby Tomatoes; Bulgur Wheat; Cucumber; Fresh Mint; Fresh Parsley; Nomu African Rub; Terra Madre Spanakopita; Tzatziki; Vegetable Stock; White Wine Vinegar

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

with Mediterranean tabbouleh & ready-made tzatziki

4.6

35 reviews

Hands on Time: 10 - 20 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Baking Paper

Photo of Oven-Ready Spinach & Feta Spanakopita

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Oven-Ready Spinach & Feta Spanakopita?

The preparation time for Oven-Ready Spinach & Feta Spanakopita with Mediterranean tabbouleh & ready-made tzatziki is between 10 and 20 minutes.

What is the total time required to make Oven-Ready Spinach & Feta Spanakopita with Mediterranean tabbouleh & ready-made tzatziki?

The total time required to make Oven-Ready Spinach & Feta Spanakopita with Mediterranean tabbouleh & ready-made tzatziki is between 30 and 35 minutes.

How many servings does Oven-Ready Spinach & Feta Spanakopita provide?

4 servings

What are the main ingredients in Oven-Ready Spinach & Feta Spanakopita?

Baby Spinach, Baby Tomatoes, Bulgur Wheat, Cucumber, Fresh Mint, Fresh Parsley, Nomu African Rub, Terra Madre Spanakopita, Tzatziki, Vegetable Stock, White Wine Vinegar

What is the nutritional information of Oven-Ready Spinach & Feta Spanakopita?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Oven-Ready Spinach & Feta Spanakopita?

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!

What should be prepared from my kitchen to make Oven-Ready Spinach & Feta Spanakopita?

Baby Spinach, Baby Tomatoes, Bulgur Wheat, Cucumber, Fresh Mint, Fresh Parsley, Nomu African Rub, Terra Madre Spanakopita, Tzatziki, Vegetable Stock, White Wine Vinegar