Vegetarian Spanakopita

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 5 min

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.

   Oko 3 min

   Napomena kuhara: 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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 7 min

5. 5

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

   Oko 3 min

6. 6

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

   Oko 1 min

7. 7

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

   Napomena kuhara: 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.

   Oko 2 min

9. 9

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

   Oko 1 min

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.

    Oko 3 min

11. 11

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

    Oko 2 min

12. 12

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

    Oko 3 min

13. 13

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

    Oko 1 min

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.

    Oko 2 min

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.

    Oko 1 min

    Napomena kuhara: 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.

    Oko 45 min

17. 17

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

    Oko 10 min

    Napomena kuhara: Resting allows the layers to set and makes it easier to cut.