Spanakopita Malfatti: Spinach Borek Dumplings

All the delicious fresh flavours from a Greek borek, served like an Italian dumpling?!

20 minutes cook

Serves 4

Ori Goldberg
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Ingredients

    Malfatti:
  • 200gricotta
  • 60gfeta
  • 2whole eggs
  • 2 garlic cloves, minced
  • 560gfrozen spinach
  • 15gfresh dill, finely chopped
  • 2 spring onion, finely chopped
  • 85gparesarm cheese
  • 170gplain flour
  • salt and pepper, to taste
    • Garnish:
  • tzatziki
  • fresh mint leaves
  • 2filo pastry sheets, baked
  • pinch of nigella seeds
  • drizzle of extra virgin olive oil

Malfatti literally means badly made, but these are far from that! A classic Italian dumpling usually made with ricotta and spinach, but this time, made with everything we love about Spanakopita. Plenty of dill and feta, and served with tzatziki and crispy filo!

Method

  • In a mixing bowl, get all our malfatti ingredients together, and mix. The mixture should be come one, and resemble a thick cement that can be moulded to your chosen shape.
  • Once everything is mixed, wet hands with cold water, and taking a tablespoon's worth of malfatti mix, shape into a ball. Do this for all the mix.
  • Just like gnocchi or pasta, cook these in salted boiling water, until they float (about 3-5 minutes depending on their size).
  • Whilst they're cooking, prepare our filo pastry but placing on a baking sheet, with oil and baking until golden and crispy, around 7-10 minutes at 180°c.
  • Once all is ready, plate with a spoonful of tzatziki, our malfatti and our crispy filo pastry. Finish the plate with fresh herbs and olive oil and enjoy! Equally, choose whatever sauce you like, anything from a simple tomato sauce, to greek aubergine dips.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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