Vegan Spanakopita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.

   Tip van de kok: Ensure phyllo is fully thawed to prevent tearing.

2. 2

   Preheat your oven to 190°C (375°F).

   Ongeveer 15 min

3. 3

   Heat the olive oil for filling in a large pan or pot over medium heat.

   Ongeveer 1 min

4. 4

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

   Ongeveer 7 min

5. 5

   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.

6. 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.

   Ongeveer 5 min

   Tip van de kok: Spinach reduces significantly in volume when cooked.

7. 7

   Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.

   Ongeveer 5 min

8. 8

   Squeeze out as much excess liquid as possible from the spinach mixture using a fine-mesh sieve or a clean kitchen towel.

   Ongeveer 3 min

   Tip van de kok: This step is crucial to prevent a soggy spanakopita.

9. 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.

   Ongeveer 2 min

10. 10

    Mix well to ensure all ingredients are evenly distributed.

    Ongeveer 1 min

11. 11

    Lightly grease a 9x13 inch baking dish.

    Ongeveer 1 min

12. 12

    Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.

    Ongeveer 1 min

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

13. 13

    Repeat this process, layering 8-10 sheets of phyllo, brushing each with olive oil.

    Ongeveer 5 min

14. 14

    Spread the entire spinach and feta filling evenly over the layered phyllo.

    Ongeveer 1 min

15. 15

    Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.

    Ongeveer 5 min

16. 16

    Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.

    Ongeveer 1 min

    Tip van de kok: This makes for easier slicing after baking.

17. 17

    Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

    Ongeveer 45 min

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

18. 18

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

    Ongeveer 10 min

    Tip van de kok: Resting allows the layers to set and makes it easier to cut.