Spinach English certified organic
$4.00
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Spinach English certified organic
$4.00
English spinach is true spinach, Spinacia oleracea L. It belongs to the family Amaranthaceae.
Particularly good now & until November,
Spanakopita a rather delicious traditional Greek spinach pastry you can make using any of the super easy Careme pastry range we have in our Freezer collection.
NB: We don't sell anything containing canola oil, unfortunately most filo pastry contains this seed oil.
Make your own organic filo!
- 355 grams organic plain flour
- 5g Australian sea salt
- 5g teaspoon baking powder
- 177mls/3/4 cup lukewarm filtered water
- 20g/1tablespoon organic AC vinegar
- 20g/1tablespoon Grumpy Grandmas EV olive oil plus more for brushing
For assembling the pastry:
Organic cornstarch or flour for dusting and melted organic butter or EV olive oil for brushing
Prepare the Dough:
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In a bowl or your mixer, combine the flour, salt and baking powder.
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Add the olive oil and vinegar.
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Make a well in the center of the flour mixture and gradually pour in half the water.
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With your mixer on low speed gradually add more water until your dough is pulling away from the sides of your bowl.
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If mixing by hand use a fork until a dough starts to form.
Knead the Dough:
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Knead in the mixer or by hand for 5 minutes until it becomes smooth and elastic.
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Shape the dough into a ball and cover with beeswax wrap to rest for at least 30 minutes.
Divide the Dough:
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After the resting period, divide the dough into small 25 gram sized balls. Place back under the beeswax wrap so they do not dry out.
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Roll Out the Pastry:
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Take one ball and cover the rest to prevent them from drying out.
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Dust your work surface with cornstarch to prevent sticking.
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Roll out the dough ball into a small disc.
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With 5 discs dusted with cornflour roll until very thin, almost translucent sheets.
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Be careful to have enough cornflour between the layers to prevent sticking.
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Be patient and gentle, as the dough is delicate.
Repeat and Layer:
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Place another rolled-out sheet on top of the stretched one with enough cornflour to prevent sticking.
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On unbleached baking paper roll your sheets and then wrap in beeswax wrap until needed.
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I store 10 sheets at a time. Can keep in fridge for a week or the freezer for 3 months.
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Use as Desired:
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Use your homemade filo pastry to create various dishes. Layer it for baklava, use it to wrap savory fillings, or create other pastries and desserts.