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28/08/2022

Wild Rocket and Spinach Soufra

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This pretty rose-shaped Greek-style pita is filled with both spinach and rocket which channels the flavour of the horta (bitter greens) loved by the Greeks.

Serves:

6

Prep Time: 30 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 280g spinach leaves
  • 120g wild rocket
  • 1/2 cup continental parsley leaves
  • 1 teaspoon sea salt
  • 250g feta cheese
  • 4 spring onions, chopped
  • 1 egg
  • 1/2 cup olive oil
  • sesame seeds, for sprinkling

Method

Wash the spinach, rocket and parsley, spin dry and place in a bowl with salt. Squeeze the greens together with your hands to bruise and soften leaves until they are wilted and squeeze out any excess moisture. Crumble in feta cheese and mix in spring onions and egg. Brush one sheet filo with oil, top wth a second sheet and brush with oil. Sprinkle 1/6 of the greens mixture over the pastry and top with a third sheet off pastry. Press to sandwich together and brush with oil. Gather the pastry up from the long side into a concertina shape, approximately 2.5cm in width. Spiral into a rose shape and place on an oiled oven tray. Repeat with remaining ingredients, adding the each length to the end of the first one, spiralling around to create a rose. Brush with oil, sprinkle with sesame seeds and bake at 200°C for 20-25 minutes until golden brown.

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