Spanakopita Spinach Tortellini

Spanakopita Spinach Tortellini!

Originally published February 19, 2013. Updated on 6/17/2021

This “Spanakopita” Tortellini takes the main flavours of Spanakopita, and wraps them up in homemade spinach pasta. Doesn’t even need sauce!

We recently purchased a new pasta machine. As we debated what the first thing we would make should be (Plain pasta? No. Running before you walk is always more fun!), I had an idea:

One of Porter's favorite meals ever is Spanakopita. What if I took the basic flavors of spanakopita, made a filling from it... and then wrapped it up in spinach pasta dough, for a funky take on tortellini?

So, I made a filling out of Feta and Ricotta cheeses, flavoured with dill and nutmeg, and wrapped them up in a homemade pasta made from fresh spinach.

It turned out wonderfully! So much so, that my husband declined the idea of sauce, and loudly proclaimed it to be the only pasta he's ever had that didn't NEED sauce.

Awesome - Hope you enjoy this Spanakopita Spinach Tortellini as much as he does!

Pasta Equipment

As far as equipment goes, you CAN roll this out on a flat surface, using a rolling pin. I find that frustrating, so I use THIS set on my stand mixer.

I also had one of these standalone pasta makers, before I got the set for my stand mixer (but after the one that I wrote about earlier in this post!)

Would wholeheartedly recommend either of those, depending on your needs/situation/budget for it!

How to Make Spanakopita Spinach Tortellini

While the dough, filling, and sauce are pretty straightforward to make from written directions alone, I figure it may be a good idea to add some visual help as far as assembly goes!

Note: See my post on Basic and Flavoured Pastas for more information on making pasta dough!

- Run your spinach pasta dough through a pasta maker until it is as thin as you can get it.

- One sheet at a time, transfer pasta to a floured work surface.

- Cut into 3″ squares, drop a bit of filling (~ ½-1 tsp) in the middle of each pasta circle.

- Use a pastry brush to brush a little whisked egg along the edges of pasta.

- Fold each piece in half to form a triangle, pushing out excess air from around the filling as you go. Press to firmly seal edges.

- Fold the “top” tip of the triangle down lightly.

- Bend ravioli edges backwards, pressing together on the opposite side from the folded down top.

- Press edges firmly together to seal.

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5 from 4 votes

Spanakopita Spinach Tortellini

This “Spanakopita” Spinach Tortellini takes the main flavours of Spanakopita, and wraps them up in homemade spinach pasta. Doesn’t even need sauce!

Prep Time30 mins

Cook Time20 mins

Resting Time30 mins

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Greek, Italian

Servings: 4 People

Calories: 466kcal

Author: Marie Porter

Equipment

Pasta Maker (Optional)

Ingredients

Spinach Pasta:

• 5 oz Fresh Baby Spinach
• 2+ cups All-Purpose Flour
• 2 Large Eggs

“Spanakopita” Filling:

• 4 oz Feta Cheese
• 1 cup Ricotta Cheese
• 1 tsp Dried Dill
• 1 tsp Dried Parsley
• ¼ tsp Ground Pepper
• ¼ tsp Salt
• pinch Nutmeg

Assembly:

• All-Purpose Flour
• 1 Large Eggs whisked
• Salt

Instructions

Spinach Pasta

• Boil spinach for 5 minutes or so, until very soft. Strain, use a spoon to push all additional water out of the spinach – you’ll want it as dry as you can get it.
• Blitz spinach in a food processor until finely chopped, almost a paste. Add 2 cups of flour and the eggs, blitz for 30 seconds, until everything is evenly distributed and crumbly.
• Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
• Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.
• Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!

“Spanakopita” Filling:

• Combine all ingredients until everything is well incorporated. Cover with plastic wrap and chill until use.

Assembly:

• Bring a large pot of water to a boil, salt it well.
• Run your spinach pasta through a pasta maker until it is as thing as you can get it. One sheet at a time, transfer pasta to a floured work surface.
• Cut pasta into 3″ squares, drop a bit of filling in the middle of each – about ½ tsp.
• Use a pastry brush to brush a little whisked egg along the edges of pasta.
• Fold each piece in half to form a triangle, pushing out excess air from around the filling as you go. Press to firmly seal edges.
• Fold the “top” tip of the triangle down lightly.
• Bend ravioli edges backwards, pressing together on the opposite side from the folded down top.
• Press edges firmly together to seal.
• Transfer tortellini to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well, serve hot!

Nutrition

Calories: 466kcal | Carbohydrates: 53g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 179mg | Sodium: 591mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3909IU | Vitamin C: 10mg | Calcium: 334mg | Iron: 5mg

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