Spanakopita
A classic Greek savory pie, spanakopita features a delicious filling of spinach and feta cheese, seasoned with herbs, all encased in crispy, flaky phyllo dough. It's a comforting and satisfying vegetarian main course that's perfect for sharing.
O rețetă originală de Forkin
- Durată totală
- 1 oră 25 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 682 kcal
Informații despre alergeni: poate conține ouă, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1.000 gfresh spinach, rinsed and roughly chopped
- 300 gfeta cheese, crumbled
- 1 buc.yellow onion, finely chopped
- 2 cățelgarlic, minced
- 2 buc.egg, lightly beaten
- 0,25 canăfresh dill, chopped
- 0,25 canăfresh parsley, chopped
- 0,5 lingurițănutmeg, ground
- 0,25 lingurițăblack pepper, freshly ground
- 450 gphyllo dough, thawed
filling
- 3 lingurăolive oil
for brushing
- 150 gbutter, melted
Ustensile
pastry brush · sharp knife · large skillet · large bowl · 9x13 inch baking dish
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: Work in batches to get as much water out as possible.
- 2
Heat olive oil in a large skillet over medium heat.
Aproximativ 1 min.
- 3
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Aproximativ 7 min.
- 4
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: Be careful not to burn the garlic.
- 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.
Aproximativ 5 min.
- 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.
Aproximativ 3 min.
Nota bucătarului: Taste the mixture and adjust seasoning if needed, keeping in mind feta is salty.
- 7
Preheat your oven to 180°C (350°F).
Aproximativ 10 min.
- 8
Lightly grease a 9x13 inch (23x33 cm) baking dish.
- 9
Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush lightly with melted butter.
Aproximativ 1 min.
Nota bucătarului: Keep unused phyllo dough covered with a damp cloth to prevent it from drying out.
- 10
Repeat with half of the phyllo sheets, layering them one by one and brushing each sheet with melted butter.
Aproximativ 5 min.
- 11
Spread the spinach and feta filling evenly over the phyllo layers.
Aproximativ 1 min.
- 12
Top the filling with the remaining phyllo sheets, brushing each layer with melted butter as before.
Aproximativ 5 min.
- 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.
Aproximativ 1 min.
- 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.
Aproximativ 1 min.
Nota bucătarului: This makes it easier to cut after baking.
- 15
Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
Aproximativ 45 min.
Nota bucătarului: If the top browns too quickly, you can loosely cover it with foil.
- 16
Remove from the oven and let rest for at least 10 minutes before slicing and serving.
Aproximativ 10 min.
Nota bucătarului: This allows the filling to set and makes for cleaner slices.
Per porție
Valori nutriționale
- Calorii
- 682,4kcal
- Proteine
- 20g
- Carbohidrați
- 53,4g
- Grăsimi
- 44,6g
- Fibre
- 5,8g
- Zahăr
- 4,8g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover spanakopita in an airtight container in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) until warmed through and the phyllo is crisp again.