Spanakoparatha
This spanakoparatha is the delicious fusion of Greek spanakopita in the flaky and the whole wheat Indian paratha.
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Servings: 6
Ingredients
- 1½ cup Whole wheat flour
- ¾ tsp Salt
- ½ cup Spinach water
- 2-3 tbsp Water
- 1 tbsp Olive oil
For the Filling
- 16 Oz Spinach
- 4 cloves Garlic chopped
- ¼ cup Onion
- 1 Green onion, chopped
- ¼ cup Parsley chopped
- 3 tbsp Dill chopped
- 6 Oz Crumbled feta
- 2 tbsp Almond flour
- 2-3 tbsp Olive oil
Instructions
- Saute the spinach in a pan over medium heat for 3-4 mnutes.
- Squeeze out all the liquis from the spinach mixture. Sert aside and use this to kean the spinach.
- Add all the ingredients liste for the paratha into a stand mixer and knead to a smooth dough using the spinacj water. If needed add plain water. Set aside for 30 minutes.
- In the meantime, saute the onions and garlic for 3-4 minutes. Switch off and add the green onions.Suate for 1 minute or so,.
- Then transfer it to a bowl, add feta, parsley and dill. Combine well.
- Divide he dough into 6 portions. Take a portion an roll, it into a 7-in disc. Spread about quarter cup of the filling leaving a little edge.
- Roll it into a log, slightlue elongate and make a coil. Dust with flour as necessary and roll it into a 7-in disc. Repeat with the remaining discs.
- Heat a cast iron pan. Place the rolled paratha on it and cook one side for 2 minutes. Flip smear with a little oil, flip and cook for 1 minute. Flip and spread a little oil. Set aside to cool.
- Sere with hummus or tzatziki.