Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 1/4 tsp black pepper
Special equipment needed:
- Rolling pin
- Large skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
3. Slowly add the warm water, mixing until a smooth dough forms.
4. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
5. In a separate mixing bowl, combine the chopped spinach, crumbled feta cheese, parsley, dill, scallions, and black pepper.
6. Preheat a large skillet or griddle over medium heat.
7. Divide the dough into 8 equal portions.
8. Roll out each portion into a thin circle.
9. Spoon a generous amount of the spinach and feta cheese mixture onto one half of each circle.
10. Fold the other half of the circle over the filling and press the edges together to seal.
11. Place the chalaps onto the preheated skillet or griddle and cook for 3-4 minutes on each side, until golden brown.
12. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 16-20 minutes
Temperature:
Medium heat
Serving size:
8 chalaps
Nutritional information:
Calories per serving: 255
Fat: 16g
Carbohydrates: 20g
Protein: 7g
Sodium: 460mg
Sugar: 0g
Fiber: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Other types of cheese, such as goat cheese or ricotta cheese, can be used instead of feta cheese.
- Other herbs, such as basil or cilantro, can be used instead of parsley and dill.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and feta cheese mixture.
- Add a pinch of red pepper flakes for a spicy kick.
- Use different types of cheese, such as cheddar or mozzarella.
Tips and tricks:
- Make sure the spinach is well-drained to prevent the chalaps from becoming soggy.
- Don't overfill the chalaps or they may burst open while cooking.
- If the dough is too dry, add a little more warm water. If it's too wet, add a little more flour.
Storage instructions:
Store leftover chalaps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chalaps in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the chalaps on a platter with a dollop of tzatziki sauce or hummus on the side.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
Pair with a Greek salad or roasted vegetables.
Suggested side dishes:
Serve with pita bread or rice pilaf.
Troubleshooting advice:
- If the chalaps are sticking to the skillet or griddle, add a little more oil.
- If the chalaps are not cooking evenly, adjust the heat as needed.
Food safety advice:
Make sure the spinach is thoroughly washed and dried before using.
Food history:
Chalaps are a traditional Greek dish that originated on the island of Crete.
Flavor profiles:
The chalaps are savory and slightly tangy from the feta cheese, with a hint of freshness from the spinach and herbs.
Serving suggestions:
Serve as a main dish or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek