Spanakopita
Method
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.
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.
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.
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.
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.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
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Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
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Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
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