Vegetarian Spanakopita

Előkészítés

Hozzávalók

Elkészítés

Lépésről lépésre

1. 1

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

   Körülbelül 5 p

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.

   Körülbelül 3 p

   A szakács megjegyzése: 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.

   Körülbelül 5 p

   A szakács megjegyzése: 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.

   Körülbelül 7 p

5. 5

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

   Körülbelül 3 p

6. 6

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

   Körülbelül 1 p

7. 7

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

   A szakács megjegyzése: 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.

   Körülbelül 2 p

9. 9

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

   Körülbelül 1 p

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.

    Körülbelül 3 p

11. 11

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

    Körülbelül 2 p

12. 12

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

    Körülbelül 3 p

13. 13

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

    Körülbelül 1 p

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.

    Körülbelül 2 p

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.

    Körülbelül 1 p

    A szakács megjegyzése: 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.

    Körülbelül 45 p

17. 17

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

    Körülbelül 10 p

    A szakács megjegyzése: Resting allows the layers to set and makes it easier to cut.