Spanakopita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Squeeze excess water from the fresh spinach using your hands or a clean kitchen towel. This is an important step to prevent a soggy pie.

   Ongeveer 5 min

   Tip van de kok: Work in batches to get as much water out as possible.

2. 2

   Heat olive oil in a large skillet over medium heat.

   Ongeveer 1 min

3. 3

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

4. 4

   Stir in the garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Add the squeezed spinach to the skillet and cook until any remaining moisture has evaporated, about 5 minutes. Remove from heat and let cool slightly.

   Ongeveer 5 min

6. 6

   In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten eggs, fresh dill, fresh parsley, ground nutmeg, and black pepper. Mix well to combine.

   Ongeveer 3 min

   Tip van de kok: Taste the mixture and adjust seasoning if needed, keeping in mind feta is salty.

7. 7

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

8. 8

   Lightly grease a 9x13 inch (23x33 cm) baking dish.

9. 9

   Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush lightly with melted butter.

   Ongeveer 1 min

   Tip van de kok: Keep unused phyllo dough covered with a damp cloth to prevent it from drying out.

10. 10

    Repeat with half of the phyllo sheets, layering them one by one and brushing each sheet with melted butter.

    Ongeveer 5 min

11. 11

    Spread the spinach and feta filling evenly over the phyllo layers.

    Ongeveer 1 min

12. 12

    Top the filling with the remaining phyllo sheets, brushing each layer with melted butter as before.

    Ongeveer 5 min

13. 13

    Fold the overhanging phyllo edges over the top of the pie to create a neat border. Brush the top layer generously with melted butter.

    Ongeveer 1 min

14. 14

    Score the top layers of phyllo dough into serving-sized pieces using a sharp knife, being careful not to cut all the way through the filling.

    Ongeveer 1 min

    Tip van de kok: This makes it easier to cut after baking.

15. 15

    Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.

    Ongeveer 45 min

    Tip van de kok: If the top browns too quickly, you can loosely cover it with foil.

16. 16

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

    Ongeveer 10 min

    Tip van de kok: This allows the filling to set and makes for cleaner slices.