Goodman Fielder Food Service


Posted on 29th November 2016
A delicious infusion of flavours make this traditional Greek dish into the ultimate addition to your menu.
Makes 1, scale as needed.


1 each Large bunch tuscan cabbage (leaves stripped from stems)
100 g Diced eschallot
10 g Garlic minced
50 g Butter
200 g Persian fetta
1 each Bunch continental parsley (chopped small)
80 g Tea soaked currents
12 each Pampas Frozen Fillo Pastry Sheets
50 g Melted butter
100 mL Natural Youghurt
20 g Sumac
1 each Parsley and Eschallots to finish



Ingredients on a table for Spanakopita

Ingredients on a table for Spanakopita

Step 1 – Prepare Butter and Cabbage

Preheat oven to 180ºc. Melt butter in frying pan, sautee eschallots and butter on a medium heat until softened. Add in cabbage. Sautee until cabbage is wilted and mixed well with garlic and eschallots. Remove from heat and set aside to cool.

Wilt Spinach

Step 2 – Place Mixture in Pastry

Mix feta, currents and parsley into the cabbage mixture, season with salt and black pepper. Layer 3 sheets of filo pastry with melted butter between each layer. On one side of the layered filo, gather a row of cabbage mixture. This needs to be nice and tight and well formed.

Mixing feta, currents and parsley into cabbage mixture

Mixing feta, currents and parsley into cabbage mixture

Step 3 – Roll Filo into Snail

Roll the filo like a cigar shape buttering between each roll. Then turn the cigar into the shape of a snail and tie off with foil.

Roll Pastry

Step 4 – Bake Pastry and Prepare Yoghurt Mix

Bake on tray in preheated oven for approximately 12 minutes or until golden brown on the top and bottom of the spanakopita. Meanwhile, mix together the yoghurt and a small amount of sumac, season with salt and pepper.

Baking Pastry and Preparing Yoghurt Mix

Baking Pastry and Preparing Yoghurt Mix

Step 5 – Garnish and Plate

Once the spanakopita is cooked, allow to cool slightly. Smear some sumac yoghurt on to a plate, place spanakopita on top and garnish with some thin sliced eschallot and parsley.


A chef Garnishing and Plating a dish

A chef Garnishing and Plating a dish

Message from chef Benjamin Nicholls

I have a passion for experimenting with a variety of flavours to bring new delicious combinations to my menu. My Spanakopita recipe adds a sweet flavoursome twist to a mediterranean favourite, making it the perfect addition to your menu.

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