Mediterranean > Greek > Meze

Gioddu with Spinach and Feta Recipe

Ingredients with Measurements:
- 1 cup of semolina flour
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 cup of warm water
- 1/4 cup of olive oil
- 1/2 cup of chopped spinach
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped scallions
- 1/4 teaspoon of black pepper

Special equipment needed:
- Large mixing bowl
- Rolling pin
- Skillet or griddle

Step-by-step instructions:

1. In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt.
2. Gradually add the warm water and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. In a separate bowl, mix together the chopped spinach, crumbled feta cheese, chopped scallions, and black pepper.
6. Divide the dough into 8 equal pieces and roll each piece into a ball.
7. Flatten each ball with a rolling pin into a thin circle.
8. Spoon the spinach and feta mixture onto one half of each circle, leaving a small border around the edge.
9. Fold the other half of the circle over the filling and press the edges together to seal.
10. Heat a skillet or griddle over medium-high heat.
11. Cook each gioddu for 2-3 minutes on each side until golden brown and crispy.
12. Serve hot.


Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 38g
Protein: 9g
Fiber: 2g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ricotta cheese can be used instead of feta cheese.
- Chopped kale or Swiss chard can be used instead of spinach.

Variations:
- Add cooked ground beef or lamb to the spinach and feta mixture for a heartier filling.
- Use different herbs and spices to flavor the filling, such as dill or oregano.
- Serve with a side of tzatziki sauce for dipping.

Tips and tricks:
- Make sure to knead the dough well to develop the gluten and create a chewy texture.
- Don't overfill the gioddu or the filling may leak out during cooking.
- Use a non-stick skillet or griddle to prevent sticking.

Storage instructions:
Leftover gioddu can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the gioddu in a preheated oven at 350°F for 5-7 minutes until heated through.

Presentation ideas:
Serve the gioddu on a platter with a sprinkle of chopped fresh herbs, such as parsley or basil.

Garnishes:
Chopped fresh herbs, such as parsley or basil.

Pairings:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish

Suggested side dishes:
- Tzatziki sauce
- Hummus
- Pita bread

Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the gioddu is sticking to the skillet or griddle, add a little more oil.

Food safety advice:
- Make sure to cook the gioddu to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.

Food history:
Gioddu is a traditional Sardinian dish that is typically filled with potatoes and cheese. This version with spinach and feta is a modern twist on the classic recipe.

Flavor profiles:
The gioddu has a crispy exterior and a chewy interior, with a savory filling of spinach and feta cheese.

Serving suggestions:
Serve the gioddu as a main dish or as an appetizer for a Mediterranean-inspired meal.

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Taste: Savory, Tangy, Herby, Creamy, Nutty