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 oppskrift av Forkin
- Total tid
- 1 t 35 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 486 kcal
Allergeninformasjon: kan inneholde gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 340 gphyllo dough, thawed
- 1 000 gfresh spinach, washed and dried
- 1 stk.yellow onion, finely chopped
- 3 feddgarlic, minced
- 0,25 koppfresh dill, chopped
- 0,25 koppfresh parsley, chopped
- 200 gplant-based feta, crumbled
- 2 ssnutritional yeast
- 1 tslemon zest
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
for filling
- 0,25 koppolive oil
for brushing phyllo
- 0,5 koppolive oil
Utstyr
large pan · pastry brush · fine-mesh sieve · large bowl · 9x13 inch baking dish
Fremgangsmåte
Trinn for trinn
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.
Kokkens tips: Ensure phyllo is fully thawed to prevent tearing.
- 2
Preheat your oven to 190°C (375°F).
Omtrent 15 min
- 3
Heat the olive oil for filling in a large pan or pot over medium heat.
Omtrent 1 min
- 4
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Omtrent 7 min
- 5
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
- 10
Mix well to ensure all ingredients are evenly distributed.
Omtrent 1 min
- 11
Lightly grease a 9x13 inch baking dish.
Omtrent 1 min
- 12
Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 5 min
- 14
Spread the entire spinach and feta filling evenly over the layered phyllo.
Omtrent 1 min
- 15
Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.
Omtrent 5 min
- 16
Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.
Omtrent 1 min
Kokkens tips: This makes for easier slicing after baking.
- 17
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
Omtrent 45 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: Resting allows the layers to set and makes it easier to cut.
Per porsjon
Næringsinnhold
- Kalorier
- 486,1kcal
- Protein
- 11,8g
- Karbohydrater
- 43g
- Fett
- 31,4g
- Fiber
- 6,5g
- Sukker
- 2,4g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.