Spanakopita

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Шаг за шагом

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.

   Около 5 мин

   Совет повара: Work in batches to get as much water out as possible.

2. 2

   Heat olive oil in a large skillet over medium heat.

   Около 1 мин

3. 3

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

   Около 7 мин

4. 4

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

   Около 1 мин

   Совет повара: 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.

   Около 5 мин

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.

   Около 3 мин

   Совет повара: Taste the mixture and adjust seasoning if needed, keeping in mind feta is salty.

7. 7

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

   Около 10 мин

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.

   Около 1 мин

   Совет повара: 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.

    Около 5 мин

11. 11

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

    Около 1 мин

12. 12

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

    Около 5 мин

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.

    Около 1 мин

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.

    Около 1 мин

    Совет повара: This makes it easier to cut after baking.

15. 15

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

    Около 45 мин

    Совет повара: 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.

    Около 10 мин

    Совет повара: This allows the filling to set and makes for cleaner slices.