Sprouted Wheat • Feta • Paprika • Ricotta
Serves 6 to 8
This recipe is an updated rendition of the classic spanakopita, a Greek spinach pie usually made with flaky phyllo dough. This version instead uses a dough made from sprouted-wheat flour and olive oil, with just a bit of butter incorporated into the final product. I have also added ricotta to make the filling nice and creamy.
wild bonus: Sprouted-wheat flour is generally considered superior to processed flours because the wheat is soaked and sprouted before it is milled into flour, which helps increase its nutritional value. Both King Arthur and Arrowhead Mills offer sprouted-wheat flours that are widely available.
For the Crust:
2 cups sprouted-wheat flour, plus more for dusting
1 teaspoon fine Celtic sea salt
1 teaspoon dried thyme
⅓ cup extra-virgin olive oil, plus more for the pan
⅔ cup cold water
For the Filling:
2 tablespoons extra-virgin olive oil
2 pounds spinach, washed, dried, thick stems discarded, and coarsely chopped
1 bunch scallions (about 3 ounces), white and light green parts only, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
8 ounces crumbled feta cheese
8 ounces whole-milk ricotta cheese
2 tablespoons finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
3 eggs, beaten
⅓ cup finely chopped fresh dill
⅓ cup finely chopped fresh flat-leaf parsley
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
½ teaspoon Celtic sea salt, or to taste
1 tablespoon unsalted butter, melted
1 teaspoon paprika (optional)
To make the crust: In a medium bowl, combine the flour, salt, and thyme. Add the oil and mix it in with your fingers until the oil is distributed evenly. It should have the consistency of coarse cornmeal. Mix in the water until absorbed, then knead the mixture lightly by hand until the dough comes together into a ball. Divide the dough into two balls. Wrap one ball in plastic and place it in the fridge to rest.
Turn out the other ball of dough onto a lightly floured surface. Sprinkle a little flour on the dough and a rolling pin, and roll the dough out into a round large enough to fit a 9-inch pie pan, turning the dough slightly every time you roll it. Dust the dough with flour to keep it from becoming sticky. Avoid overworking it.
Lightly grease the 9-inch pie pan with olive oil. Transfer the dough to the pan and trim the excess. Let it rest in the fridge for 25 minutes while you prepare the filling.
To make the filling: In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the spinach a few handfuls at a time, tossing the spinach with tongs and adding more as each batch begins to wilt. Cook until all the spinach is wilted. Using a slotted spoon or spatula, transfer the spinach to a colander or large plate lined with paper towels to capture any excess water and oil. Once the spinach is cool enough to touch, use your hands to wring out as much of the remaining liquid as possible.
Wipe the pan dry and heat the remaining tablespoon of oil over medium heat. Add the scallions and onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 additional minute. Stir the spinach into the onion mixture, then remove from the heat. Allow the spinach and onion mixture to cool for a few minutes. Stir in the feta, ricotta, kefalotyri, eggs, dill, parsley, pepper, nutmeg, and salt until they’re thoroughly combined.
When you’re ready to assemble the pie, preheat the oven to 400°F.
Remove the remaining ball of dough from the fridge and roll it out to a 14-inch round. Spread the spinach filling into the prepared crust in the pan. Cover the filling with the top crust and, using your fingers, pinch the top and bottom crusts’ edges together, trimming as needed. Brush the top with the melted butter and dust it with the paprika (if using).
Bake the pie until the crust is nicely browned, about 45 minutes. Transfer to a wire rack to cool completely before serving.