Vegan Spanakopita
This vegan spanakopita features a savory filling of fresh spinach, herbs, and plant-based feta, all encased in flaky phyllo pastry. It's a comforting and flavorful dish perfect for a main course or a substantial side.
En original opskrift af Forkin
- Tid i alt
- 1 t. 35 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 486 kcal
Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 340 gphyllo dough, thawed
- 1.000 gfresh spinach, washed and dried
- 1 stk.yellow onion, finely chopped
- 3 fedgarlic, minced
- 0,25 kopfresh dill, chopped
- 0,25 kopfresh parsley, chopped
- 200 gplant-based feta, crumbled
- 2 spsk.nutritional yeast
- 1 tsk.lemon zest
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
for filling
- 0,25 kopolive oil
for brushing phyllo
- 0,5 kopolive oil
Udstyr
large pan · pastry brush · fine-mesh sieve · large bowl · 9x13 inch baking dish
Fremgangsmåde
Trin for trin
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.
Kokkens note: Ensure phyllo is fully thawed to prevent tearing.
- 2
Preheat your oven to 190°C (375°F).
Ca. 15 min.
- 3
Heat the olive oil for filling in a large pan or pot over medium heat.
Ca. 1 min.
- 4
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Ca. 7 min.
- 5
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
- 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.
Ca. 5 min.
Kokkens note: Spinach reduces significantly in volume when cooked.
- 7
Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.
Ca. 5 min.
- 8
Squeeze out as much excess liquid as possible from the spinach mixture using a fine-mesh sieve or a clean kitchen towel.
Ca. 3 min.
Kokkens note: This step is crucial to prevent a soggy spanakopita.
- 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.
Ca. 2 min.
- 10
Mix well to ensure all ingredients are evenly distributed.
Ca. 1 min.
- 11
Lightly grease a 9x13 inch baking dish.
Ca. 1 min.
- 12
Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.
Ca. 1 min.
Kokkens note: Keep unused phyllo covered with a damp cloth to prevent it from drying out.
- 13
Repeat this process, layering 8-10 sheets of phyllo, brushing each with olive oil.
Ca. 5 min.
- 14
Spread the entire spinach and feta filling evenly over the layered phyllo.
Ca. 1 min.
- 15
Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.
Ca. 5 min.
- 16
Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.
Ca. 1 min.
Kokkens note: This makes for easier slicing after baking.
- 17
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
Ca. 45 min.
Kokkens note: If the top browns too quickly, loosely cover it with foil.
- 18
Remove from the oven and let it rest for at least 10 minutes before serving.
Ca. 10 min.
Kokkens note: Resting allows the layers to set and makes it easier to cut.
Pr. portion
Næringsindhold
- Kalorier
- 486,1kcal
- Protein
- 11,8g
- Kulhydrat
- 43g
- Fedt
- 31,4g
- Kostfibre
- 6,5g
- Sukker
- 2,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover spanakopita in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.