Vegetarian Spanakopita

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Начин на приготвяне

Стъпка по стъпка

1. 1

   Preheat your oven to 190°C (375°F) and grease a 9x13 inch baking dish.

   Около 5 мин

2. 2

   Blanch the spinach in boiling water for 1-2 minutes until wilted, then drain and immediately rinse with cold water to stop cooking.

   Около 3 мин

   Бележка на готвача: This step helps remove excess moisture from the spinach.

3. 3

   Squeeze out as much water as possible from the spinach using a clean kitchen towel or paper towels, then coarsely chop it.

   Около 5 мин

   Бележка на готвача: Removing enough moisture is crucial for a crisp spanakopita.

4. 4

   Heat the olive oil in a large skillet over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   Около 7 мин

5. 5

   In a large bowl, combine the squeezed spinach, sautéed onion, crumbled feta cheese, beaten eggs, dill, parsley, nutmeg, and black pepper.

   Около 3 мин

6. 6

   Mix the filling thoroughly to ensure all ingredients are well combined.

   Около 1 мин

7. 7

   Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter.

   Бележка на готвача: Keep unused phyllo dough covered with a damp towel to prevent it from drying out.

8. 8

   Repeat with three more sheets of phyllo, layering them on top of each other and brushing each with butter, creating a stack of four buttered sheets.

   Около 2 мин

9. 9

   Carefully transfer the stacked phyllo sheets to the prepared baking dish, allowing the edges to overhang.

   Около 1 мин

10. 10

    Repeat steps 7-9 to create a second stack of four buttered phyllo sheets and place it in the baking dish, overlapping the first stack slightly to cover the bottom.

    Около 3 мин

11. 11

    Spread the spinach and feta filling evenly over the phyllo dough in the baking dish.

    Около 2 мин

12. 12

    Create two more stacks of four buttered phyllo sheets each, following steps 7 and 8.

    Около 3 мин

13. 13

    Place these two new stacks over the filling, arranging them to cover the entire top surface.

    Около 1 мин

14. 14

    Fold the overhanging phyllo edges from the bottom layers over the top layers, creating a sealed crust, and brush the top generously with any remaining melted butter.

    Около 2 мин

15. 15

    Score the top layer of phyllo dough into serving-sized pieces (squares or diamonds) with a sharp knife, being careful not to cut all the way through to the filling.

    Около 1 мин

    Бележка на готвача: This helps with serving and allows steam to escape, preventing puffing.

16. 16

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

    Около 45 мин

17. 17

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

    Около 10 мин

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