eCook Meal
Oven-Ready Spinach & Feta Spanakopita
with Mediterranean tabbouleh & ready-made tzatziki
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.69
for 4 servings · R27.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Tzatziki needs 120 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Parsley needs 8 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 5% of packR3.04
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Fresh Mint needs 8 gFresh Mint 20 g 20 g at R14.99 · 40% of packR6.00
Not in the Woolies basket — source these elsewhere:
- Terra Madre Spanakopita
- NOMU African Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Bulgur Wheat, Cucumber, Fresh Mint, Nomu African Rub, Parsley, 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?
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! 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Oven-Ready Spinach & Feta Spanakopita?
Baby Spinach, Baby Tomato, Bulgur Wheat, Cucumber, Fresh Mint, Nomu African Rub, Parsley, Terra Madre Spanakopita, Tzatziki, Vegetable Stock, White Wine Vinegar
How many calories does Oven-Ready Spinach & Feta Spanakopita have?
calories
How much fat content does Oven-Ready Spinach & Feta Spanakopita have?
grams