Spanakopita Sun Pastry
This very stylish pastry will be gone in a flash. It is super easy to make and very impressive, both in good looks and taste! Impress without stress.
I loved this from day one. I have been meaning to make a spanakopita for literally years, so when I was coming up with some new video ideas and given it was close to entertaining season, this idea seemed a natural progression. Of course you don't need to do the star/sun thing...but how cute is it? I love it.
I will be making this several times throughout the year...not just at Christmas. I hope you enjoy it as much as we do! Merry Mixing!
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Need
- 1 Batch Puff Pastry ready to roll Recipe
- 80 Grams parmesan cheese cubed
- 2 cloves garlic
- 2 sprigs dill
- 2-3 spring onions, cut in pieces
- Thermomix bowlful baby spinach leaves
- 100 Grams feta cheese, cubed
- 2 Pinches pink salt flakes to taste BUY
- egg wash as needed
Do
- 1
Make sure your pastry is ready to roll. You can make this in advance by up to a week.
- 2
Preheat oven to 220°C and line a large flat baking tray with paper.
- 3
Place the parmesan and garlic into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Tip out into a seperate bowl.
- 5
Place all remaining ingredients except egg wash into the Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
- 6
Add the parmesan and garlic mixture back into the bowl and stir with a spatula.
- 7
Divide the pastry into 2 equal pieces. Roll the first one into a circle, with at least a 25 cm circumference. Transfer it to the baking tray.
- 8
Spread the filling on top of the pastry round, right to the edges. This is important for the look later.
- 9
Roll the second piece to as close to the same size as you can manage. Puff pastry is very forgiving, so rustic is OK.
- 10
Place it on top of the filling and brush it with egg wash generously.
- 11
Follow the video instructions on how to cut and twist the pastry. Brush with egg wash again.
- 12
Place into the oven and reduce temperature to 200°C. Cook for 25-35 minutes until golden and puffed and fragrant.
- 13
Eat while still hot.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
