Vegan Spanakopita

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.

   ملاحظة الطاهي: Ensure phyllo is fully thawed to prevent tearing.

2. 2

   Preheat your oven to 190°C (375°F).

   حوالي 15 د

3. 3

   Heat the olive oil for filling in a large pan or pot over medium heat.

   حوالي 1 د

4. 4

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   حوالي 7 د

5. 5

   Stir in the garlic and cook for another minute until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the garlic.

6. 6

   Gradually add the fresh spinach to the pan, stirring until it wilts down. This may take a few batches if your pan is not large enough.

   حوالي 5 د

   ملاحظة الطاهي: Spinach reduces significantly in volume when cooked.

7. 7

   Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.

   حوالي 5 د

8. 8

   Squeeze out as much excess liquid as possible from the spinach mixture using a fine-mesh sieve or a clean kitchen towel.

   حوالي 3 د

   ملاحظة الطاهي: This step is crucial to prevent a soggy spanakopita.

9. 9

   In a large bowl, combine the squeezed spinach mixture with the fresh dill, fresh parsley, plant-based feta, nutritional yeast, lemon zest, salt, and black pepper.

   حوالي 2 د

10. 10

    Mix well to ensure all ingredients are evenly distributed.

    حوالي 1 د

11. 11

    Lightly grease a 9x13 inch baking dish.

    حوالي 1 د

12. 12

    Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.

    حوالي 1 د

    ملاحظة الطاهي: Keep unused phyllo covered with a damp cloth to prevent it from drying out.

13. 13

    Repeat this process, layering 8-10 sheets of phyllo, brushing each with olive oil.

    حوالي 5 د

14. 14

    Spread the entire spinach and feta filling evenly over the layered phyllo.

    حوالي 1 د

15. 15

    Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.

    حوالي 5 د

16. 16

    Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.

    حوالي 1 د

    ملاحظة الطاهي: This makes for easier slicing after baking.

17. 17

    Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

    حوالي 45 د

    ملاحظة الطاهي: If the top browns too quickly, loosely cover it with foil.

18. 18

    Remove from the oven and let it rest for at least 10 minutes before serving.

    حوالي 10 د

    ملاحظة الطاهي: Resting allows the layers to set and makes it easier to cut.