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, tomatoes, fresh green leaves, and creamy tzatziki.
Spanakopita-Style Vegetarian Tortillas
Spanakopita-Style Vegetarian Tortillas
with a side salad & tzatziki
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cream Cheese
- Cucumber
- Danish-style Feta
- Dried Oregano
- Garlic Clove/s
- Garlic Cloves
- Green Leaves
- Ground Nutmeg
- Onion
- Onions
- Spinach
- Tomato
- Tomatoes
- Tzatziki
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter (optional)
- Seasoning (salt & pepper)
START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the 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 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 [4]|#7DA0D7 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the stuffed tortilla triangles until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling!
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the green leaves, the Cucumber, and the tomato. Add 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!
START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the 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 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 [4]|#7DA0D7 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the stuffed tortilla triangles until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling!
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the green leaves, the Cucumber, and the tomato. Add 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!
START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the nutmeg, the oregano, and the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the 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 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 [8]|#7DA0D7 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the stuffed tortilla triangles until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling!
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the green leaves, the Cucumber, and the tomato. Add 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!
START THE ‘KOPITA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the nutmeg, the oregano, and the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the 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 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 [8]|#7DA0D7 triangles.
GOLDEN TORTILLAS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the stuffed tortilla triangles until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling!
YOU’RE THE SALAD TO MY SPANAKOPITA
In a salad bowl, combine the green leaves, the Cucumber, and the tomato. Add 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!
Frequently Asked Questions
What is the preparation time for Spanakopita-Style Vegetarian Tortillas?
The preparation time for Spanakopita-Style Vegetarian Tortillas with a side salad & tzatziki is between 25 and 45 minutes.
What is the total time required to make Spanakopita-Style Vegetarian Tortillas with a side salad & tzatziki?
The total time required to make Spanakopita-Style Vegetarian Tortillas with a side salad & tzatziki is between 45 and 60 minutes.
How many servings does Spanakopita-Style Vegetarian Tortillas provide?
4 servings
What are the main ingredients in Spanakopita-Style Vegetarian Tortillas?
Cream Cheese, Cucumber, Danish-style Feta, Dried Oregano, Garlic Clove/s, Garlic Cloves, Green Leaves, Ground Nutmeg, Onion, Onions, Spinach, Tomato, Tomatoes, Tzatziki, Wheat Flour Tortillas
What is the nutritional information of Spanakopita-Style Vegetarian Tortillas?
Calories: 752, Carbs: 85 grams, Fat: grams, Protein: 30.3 grams, Sugar: 18.4 grams, Salt: 2736 grams
How do I prepare Spanakopita-Style Vegetarian Tortillas?
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 [4]|#7DA0D7 triangles. YOU’RE THE SALAD TO MY SPANAKOPITA: In a salad bowl, combine the green leaves, the cucumber, and the tomato. Add 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! GOLDEN TORTILLAS: Return the pan to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the stuffed tortilla triangles until crisp and golden on both sides, 3-4 minutes (flipping halfway). Be careful not to lose any filling! START THE ‘KOPITA: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the nutmeg, the oregano, and the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the 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 feta, the cream cheese, and seasoning.
What should be prepared from my kitchen to make Spanakopita-Style Vegetarian Tortillas?
Cream Cheese, Cucumber, Danish-style Feta, Dried Oregano, Garlic Clove/s, Garlic Cloves, Green Leaves, Ground Nutmeg, Onion, Onions, Spinach, Tomato, Tomatoes, Tzatziki, Wheat Flour Tortillas
How many calories does Spanakopita-Style Vegetarian Tortillas have?
752 calories
How much fat content does Spanakopita-Style Vegetarian Tortillas have?
grams
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