Classic Spanakopita

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.

   Ca. 5 min.

2. 2

   Blanch the spinach in a large pot of boiling salted water for 1-2 minutes until wilted. Immediately transfer it to an ice bath to stop cooking.

   Ca. 5 min.

   Kokkens note: This helps retain the spinach's vibrant color and prevents it from becoming soggy.

3. 3

   Drain the spinach thoroughly, squeezing out as much excess water as possible. Chop the spinach finely and set aside.

   Ca. 5 min.

   Kokkens note: Removing water is crucial for a non-soggy filling.

4. 4

   Heat olive oil in a large skillet over medium heat. Sauté the yellow onion until softened, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Add the minced garlic to the skillet and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   In a large bowl, combine the drained spinach, sautéed onion and garlic, feta cheese, ricotta cheese, beaten eggs, fresh dill, fresh parsley, nutmeg, salt, and black pepper. Mix well to combine.

   Ca. 5 min.

   Kokkens note: Ensure the filling is evenly mixed for balanced flavor.

7. 7

   Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out while you work.

   Kokkens note: Phyllo dries out very quickly once exposed to air.

8. 8

   Brush the bottom of the prepared baking dish with melted butter.

   Ca. 1 min.

9. 9

   Layer half of the phyllo sheets in the baking dish, brushing each sheet generously with melted butter before adding the next. Let the edges hang over the sides of the dish.

   Ca. 10 min.

   Kokkens note: Don't skip brushing every layer; this creates the flaky texture.

10. 10

    Evenly spread the spinach and cheese filling over the layered phyllo dough.

    Ca. 2 min.

11. 11

    Fold the overhanging phyllo edges over the filling. Then, layer the remaining phyllo sheets on top of the filling, again brushing each sheet with melted butter.

    Ca. 8 min.

12. 12

    Trim any excess phyllo from the edges and tuck them in. Score the top layer of phyllo into serving-sized squares or diamonds, but do not cut all the way through.

    Ca. 2 min.

    Kokkens note: Scoring before baking makes it easier to cut after, and allows steam to escape.

13. 13

    Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.

    Ca. 50 min.

    Kokkens note: If the top browns too quickly, you can loosely tent it with foil.

14. 14

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

    Ca. 10 min.

    Kokkens note: This allows the filling to set and prevents it from crumbling.