Twisted spanakopitta

Σπαναχόπιττα τυλιχτή.

Σπαναχόπιττα τυλιχτή.

Σπαναχόπιττα τυλιχτή.

Vegetarian pie suitable for fasting with a filling of wild spinach, onion, vermicelli and bulgur wheat.

Name - Recipe
Cypriot name of dish
Σπαναχόπιττα τυλιχτή. Spanakópitta tilihtí.
Greek name - description

Σπανακόπιτα στριφτή.

Ingredients

For the dough:
1 kg of village flour
1/2 cup olive oil
1 1/2 cups water
1 tsp salt

For the filling:
1 kg wild spinach (or other wild greens)
1 large onion, finely chopped 
3/4 cup of vermicelli
1 1/4 cups bulgur wheat 
1/2 cup olive oil
1 tsp. cinnamon
1/2 tsp. pepper
1 cup raisins (optional)
8-12 tbsp olive oil to brush the pie)
 

Method

Preparation of the filling: Clean and wash the spinach and drain. In a saucepan, add the oil and the onion and then add the vermicelli to sauté. Then add the bulgur and stir. Remove the pot from the heat. Then add the chopped spinach and salt. Finally add the cinnamon and pepper (and raisins optional) and mix well.

Prepare the dough: In a basin, add the flour, salt and oil and rub with your fingertips. Add the water a little at a time and knead to form a not too firm dough.

Execution: Divide the dough into two pieces. Roll out into two thin and round sheets. Brush each sheet with olive oil and put half of the filling on it. Roll the sheet and place it in a round baking tin. Do the same with the other half of the pastry and continuing it in the pan from the end of the previous sheet to form a swirl. Brush the top with oil and place it in the oven. (Katzi 2000)

Cooking method

Sautéing.
Baking in the oven.
 

Nutritional Value and Importance in the Diet of Cypriots

The housewives used to prepare twisted spanakopitta when they or a neighbour would light a wood-fired oven (Katzi 2000).

Spanakopitta, like other pies with greens, were prepared during the fasting period (Kypri and Protopapa 2003).

Time period
19th - 21st c.
Βibliography

Katzi, M. (2000). "The food that nature provided as with”, Λαογραφική Κύπρος, 30(50), 104-110.

Kypri, Th. D. and Protopapa, K. A. (2003). Traditional bread and pastries of Cyprus (Publications of the Centre for Scientific Research XVIII), Centre for Scientific Research, Nicosia.

Researcher / Recorder

Varvara Yangou, Demetra Dimitriou