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Ingredients
For the Dough:
2 cups lukewarm water
2 teaspoons granulated sugar
1 and 1/2 teaspoons active dry yeast
1/4 cup all-purpose flour
4 cups all-purpose flour
1 and 1/2 teaspoon salt
1/4 cup olive oil
The Spinach Filling:
1/4 cup olive oil
1 small onion, finely chopped
6 scallions thinly sliced
1 pound baby spinach leaves, washed and dried
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill or a quarter cup finely chopped fresh dill
8 oz (300g) cream cheese at room temp.
11 oz (300g) feta cheese
a handful of shredded mozzarella cheese
Instructions
Make the Bread Dough:
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment add the first 4 ingredients and whisk them together. Let them sit at room temperature until the yeast activates. It is ready when a cloud forms on top of the mixture.
Add the remaining dough ingredients and knead on low speed for 10-12 minutes. Transfer the dough to a bowl that has been greased with olive oil. Toss the dough to coat and cover the bowl with plastic wrap. Set aside in the warmest room of the home until doubled in volume.
Make the Filling:
Add the olive oil and onion to a skillet and cook over medium heat until the onion is soft and golden. Add the scallions and a pinch of salt. Cook until softened.
Add the spinach in a few batches after each wilts. Season each batch with salt and pepper.
Add the dill and remove the skillet from the heat.
in a large mixing bowl add the cream cheese and the spinach mixture. Mix together until combined. Add the remaining ingredients and mix them together. Taste and adjust the seasoning if needed.
Assemble the Pitas:
Preheat the oven to 400 °F. 200 °C.
Divide the dough into 8 equal portions.
Line 2-3 baking trays with parchment paper.
Form the dough into flat discs and place 2 tablespoons of the spinach filling in the center of each disc.
Fold the edges of dough over the filling and press it into a disc. If the dough is sticky, sprinkle some flour on the work surface and toss the filled dough portions in the flour. (See Video)
Transfer the pitas onto the prepared baking trays.
Brush the tops with olive oil.
Bake them for about 25 minutes or until golden.
Serve warm. Kali Orexi!
Notes
Freezer Instructions: Once the pitas are baked, allow them to cool completely. Transfer to freezer-safe bags and freeze them up to 3 months. Toast them and serve!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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