Fasting Spanakopita

Fasting Spanakopita


  • 1 pack of buckwheat or spelt phyllo – 500 g
  • 1 cup (2 dl) barley (or buckwheat, oat, rye…)
  • 1/2 kg spinach
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 large leek
  • sea salt, pepper
  • olive oil and mineral water for coating


Soak barley or other grains the night before. In the morning throw that water, pour the new one and cook five minutes. Cover and leave for 15 to 30 minutes. just to cool slightly. Finely chop all green vegetables. Spinach is a must. Choose the rest to taste, because you can put mint, coriander, basil instead of the dill and parsley we used. Season it with salt and pepper and the oil you choose. Add the cooked barley (or oats, buckwheat…). You can further enrich this mix with, say, chili pepper, or some other spicy seasoning if you like. You can grease baking dish or use baking paper. Then arrange phyllo sheets and grease each with a little more oil. Arrange at least six layers of phyllo sheets. Then put all the filling you made from green vegetables. Then again few layers of phyllo sheets, of course each greased with oil. When you have folded this spanakopita, press with your hands a little and cut the pieces – dices with a sharp knife. Put in preheated oven on 200 degrees. Bake it for 15 minutes, then remove from the oven, coat the top layer little with a mixture of oil and mineral water to prevent from drying out. Return the pie to the oven, reduce the temperature to 170 and bake for another 20-30 minutes. the time of baking also depends on how thick pie is and whether phyllo sheets are a little drier.

Fasting Spanakopita

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