Classic Spanakopita

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.

   Približno 5 min

2. 2

   Blanch the spinach in a large pot of boiling salted water for 1-2 minutes until wilted. Immediately transfer it to an ice bath to stop cooking.

   Približno 5 min

   Kuharjeva opomba: This helps retain the spinach's vibrant color and prevents it from becoming soggy.

3. 3

   Drain the spinach thoroughly, squeezing out as much excess water as possible. Chop the spinach finely and set aside.

   Približno 5 min

   Kuharjeva opomba: Removing water is crucial for a non-soggy filling.

4. 4

   Heat olive oil in a large skillet over medium heat. Sauté the yellow onion until softened, about 5-7 minutes.

   Približno 7 min

5. 5

   Add the minced garlic to the skillet and cook for another minute until fragrant.

   Približno 1 min

   Kuharjeva opomba: Be careful not to burn the garlic.

6. 6

   In a large bowl, combine the drained spinach, sautéed onion and garlic, feta cheese, ricotta cheese, beaten eggs, fresh dill, fresh parsley, nutmeg, salt, and black pepper. Mix well to combine.

   Približno 5 min

   Kuharjeva opomba: Ensure the filling is evenly mixed for balanced flavor.

7. 7

   Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out while you work.

   Kuharjeva opomba: Phyllo dries out very quickly once exposed to air.

8. 8

   Brush the bottom of the prepared baking dish with melted butter.

   Približno 1 min

9. 9

   Layer half of the phyllo sheets in the baking dish, brushing each sheet generously with melted butter before adding the next. Let the edges hang over the sides of the dish.

   Približno 10 min

   Kuharjeva opomba: Don't skip brushing every layer; this creates the flaky texture.

10. 10

    Evenly spread the spinach and cheese filling over the layered phyllo dough.

    Približno 2 min

11. 11

    Fold the overhanging phyllo edges over the filling. Then, layer the remaining phyllo sheets on top of the filling, again brushing each sheet with melted butter.

    Približno 8 min

12. 12

    Trim any excess phyllo from the edges and tuck them in. Score the top layer of phyllo into serving-sized squares or diamonds, but do not cut all the way through.

    Približno 2 min

    Kuharjeva opomba: Scoring before baking makes it easier to cut after, and allows steam to escape.

13. 13

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

    Približno 50 min

    Kuharjeva opomba: If the top browns too quickly, you can loosely tent it with foil.

14. 14

    Remove from the oven and let rest for 10 minutes before cutting and serving.

    Približno 10 min

    Kuharjeva opomba: This allows the filling to set and prevents it from crumbling.