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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 35 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 486 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 340 gphyllo dough, thawed
- 1 000 gfresh spinach, washed and dried
- 1 kplyellow onion, finely chopped
- 3 kynsigarlic, minced
- 0,25 kuppifresh dill, chopped
- 0,25 kuppifresh parsley, chopped
- 200 gplant-based feta, crumbled
- 2 rklnutritional yeast
- 1 tllemon zest
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
for filling
- 0,25 kuppiolive oil
for brushing phyllo
- 0,5 kuppiolive oil
Välineet
large pan · pastry brush · fine-mesh sieve · large bowl · 9x13 inch baking dish
Valmistusohje
Vaihe vaiheelta
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.
Kokin vinkki: Ensure phyllo is fully thawed to prevent tearing.
- 2
Preheat your oven to 190°C (375°F).
Noin 15 min
- 3
Heat the olive oil for filling in a large pan or pot over medium heat.
Noin 1 min
- 4
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Noin 7 min
- 5
Stir in the garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 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.
Noin 3 min
Kokin vinkki: 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.
Noin 2 min
- 10
Mix well to ensure all ingredients are evenly distributed.
Noin 1 min
- 11
Lightly grease a 9x13 inch baking dish.
Noin 1 min
- 12
Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.
Noin 1 min
Kokin vinkki: 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.
Noin 5 min
- 14
Spread the entire spinach and feta filling evenly over the layered phyllo.
Noin 1 min
- 15
Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.
Noin 5 min
- 16
Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.
Noin 1 min
Kokin vinkki: This makes for easier slicing after baking.
- 17
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
Noin 45 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: Resting allows the layers to set and makes it easier to cut.
Annosta kohti
Ravintoarvot
- Kalorit
- 486,1kcal
- Proteiini
- 11,8g
- Hiilihydraatit
- 43g
- Rasva
- 31,4g
- Kuitu
- 6,5g
- Sokeri
- 2,4g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.