Vegan Spanakopita

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

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

   Бележка на готвача: Ensure phyllo is fully thawed to prevent tearing.

2. 2

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

   Около 15 мин

3. 3

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

   Около 1 мин

4. 4

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

   Около 7 мин

5. 5

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

   Около 1 мин

   Бележка на готвача: 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.

   Около 5 мин

   Бележка на готвача: 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.

   Около 5 мин

8. 8

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

   Около 3 мин

   Бележка на готвача: 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.

   Около 2 мин

10. 10

    Mix well to ensure all ingredients are evenly distributed.

    Около 1 мин

11. 11

    Lightly grease a 9x13 inch baking dish.

    Около 1 мин

12. 12

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

    Около 1 мин

    Бележка на готвача: 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.

    Около 5 мин

14. 14

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

    Около 1 мин

15. 15

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

    Около 5 мин

16. 16

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

    Около 1 мин

    Бележка на готвача: This makes for easier slicing after baking.

17. 17

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

    Около 45 мин

    Бележка на готвача: 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.

    Около 10 мин

    Бележка на готвача: Resting allows the layers to set and makes it easier to cut.