Fasting Sarikopita

50΄
Preparation Time
0΄
Waiting Time
4
Portions
2
Difficulty Level

Directions

In a bowl, we put the flour, the cretan raki, the lemon juice, the olive oil and the warm water and we knead until we get a dough. We cover and we leave it aside. We saute the onions with half olive oil until they wither. Then we add the greens and we sauté on high heat until they wither, we add salt and pepper. We take a small piece of dough and we roll it out with the rolling pin. We cut into a dimension of 15 by 30 cm, we spread olive oil with a brush and we put a little bit of the filling we have made. We create rolls so we can wrap the filling and we rotate the roll in a circular shape. We fry in olive oil.

Chef: Ioannis Apostolakis

Ingredients

CALCULATE PORTIONS:

  • FOR THE PHYLLO

  • 500 gr Cretan pie flour MILLS OF CRETE
  • 1 tablespoon cretan raki
  • 1 tablespoon lemon juice
  • 1 tablespoon Extra Virgin Olive Oil Koroneiki ABEA
  • 1 pinch salt
  • 250 gr lukewarm water

  • FOR THE FILLING

  • 1 bunch chards chopped in large pieces
  • 500 gr spinach chopped in large pieces
  • 1 bunch chopped fennel
  • 1 bunch chopped dill
  • 1 bunch fresh chopped onions
  • 2 tablespoons chopped spearmint
  • 1 gr dry chopped onion
  • 200 gr Extra Virgin Olive Oil Koroneiki ABEA
  • salt, pepper

Equipment

  • Bowl
  • Baking dish
  • Pan

RELATED PRODUCTS