John Myers
Ingredients for 12 servings:
- 500 g wheat flour (type 1050)
- 230 ml water, lukewarm
- 2 tsp salt
- 6 tbsp olive oil
- 1 tbsp schnapps (raki)
- 1 packet of dry yeast
- Flour for the work surface
- 750 g leaf spinach (frozen)
- 300 g feta cheese
- 2 eggs
- 4 tbsp milk
- 1 tsp salt
- Pepper from the mill
- 2 garlic cloves
- 1 egg(s)
- 2 tbsp water, cold
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes
according to a recipe from my Greek colleague
Place the spinach leaves in a sieve and let it thaw, reserving the water. For the dough, knead all ingredients into a smooth dough and, covered with a damp cloth, let it rise in a warm place for 1 hour. For the filling, place the thawed spinach leaves in a pot with the reserved water, season with salt and pepper. Press in the garlic cloves. Bring everything to a boil and simmer for 5 minutes. Then sieve the spinach, squeeze it well, and let it cool. Crumble the feta cheese and fold it into the spinach. Mix the eggs with the milk and also fold it into the mixture. After the rising time, roll out the dough in portions on a floured surface into thin, long strips (about 2-3 mm thick). I always roll out dough for 2 pitas at a time, so you need about 1/6 of the dough. Divide the rolled-out dough into two strips. The strip per pita should be about 8-9 cm wide. Spread the filling in the middle of the strip and fold the dough over the filling to form a long roll. Seal the two ends tightly and roll the roll into a snail shape. Place the snail on a baking sheet lined with baking paper. Repeat this process with the entire dough. You will make about 12 pitas. At the end, whisk the egg with the water and brush the snails with it. Bake the pitas on the middle rack at 180°C for 25 minutes until golden brown, then let cool on a wire rack. This recipe is from my Greek colleague, who was born in Crete. The pita tastes great as a snack or as a side dish to salad.
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