Perfect for a picnic or a quick meal, the Melianthos kouroú pies are the ultimate finger-food.
They are small enough to finish off with 3-4 bites, but also rich enough to bring you satiation -and perhaps a bit of happiness- after having just a couple of them.
Made with excellent ingredients, the dough brings together organic white, spelt and rye flours, creamy yoghurt, free-range eggs, fragrant butter, extra virgin olive oil and organic cold-pressed sunflower oil.
The result is a crust that is tender yet flaky and an absolute joy to bite into. In fact they taste so good that you can’t have only one!
These spanakopitákia are carefully filled and pleated, egg-washed for shininess and sprinkled with sesame and baked until crispy at the base.
The filling contains onions, leeks and swiss chards, sautéed slowly in extra virgin olive oil. The tender spinach is lightly wilted and added to the mix off-heat, along with dill, spearmint and a bit of tarragon. The creamy filling is enriched with free-range eggs, feta and a bit of ground pecorino.
Available all year-round.
Allergens: Wheat, Eggs, Milk, Sesame. This product is made in a kitchen where various nuts, sesame, soya, dairy and eggs are handled. View detailed ingredients, baking and storage instructions.
Suitable for vegetarians.