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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 35 min
- Porcije
- 6
- Težina
- Srednje
- Po porciji
- 486 kcal
Informacije o alergenima: može sadržavati gluten i mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 340 gphyllo dough, thawed
- 1.000 gfresh spinach, washed and dried
- 1 komyellow onion, finely chopped
- 3 češanjgarlic, minced
- 0,25 šalicafresh dill, chopped
- 0,25 šalicafresh parsley, chopped
- 200 gplant-based feta, crumbled
- 2 žlicanutritional yeast
- 1 žličicalemon zest
- 0,5 žličicasalt
- 0,25 žličicablack pepper, freshly ground
for filling
- 0,25 šalicaolive oil
for brushing phyllo
- 0,5 šalicaolive oil
Oprema
large pan · pastry brush · fine-mesh sieve · large bowl · 9x13 inch baking dish
Postupak
Korak po korak
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.
Napomena kuhara: Ensure phyllo is fully thawed to prevent tearing.
- 2
Preheat your oven to 190°C (375°F).
Oko 15 min
- 3
Heat the olive oil for filling in a large pan or pot over medium heat.
Oko 1 min
- 4
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Oko 7 min
- 5
Stir in the garlic and cook for another minute until fragrant.
Oko 1 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 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.
Oko 3 min
Napomena kuhara: 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.
Oko 2 min
- 10
Mix well to ensure all ingredients are evenly distributed.
Oko 1 min
- 11
Lightly grease a 9x13 inch baking dish.
Oko 1 min
- 12
Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.
Oko 1 min
Napomena kuhara: 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.
Oko 5 min
- 14
Spread the entire spinach and feta filling evenly over the layered phyllo.
Oko 1 min
- 15
Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.
Oko 5 min
- 16
Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.
Oko 1 min
Napomena kuhara: This makes for easier slicing after baking.
- 17
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
Oko 45 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: Resting allows the layers to set and makes it easier to cut.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 486,1kcal
- Bjelančevine
- 11,8g
- Ugljikohidrati
- 43g
- Masti
- 31,4g
- Vlakna
- 6,5g
- Šećeri
- 2,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.