Vegan Spanakopita
This vegan spanakopita features a savory filling of fresh spinach, herbs, and plant-based feta, all encased in flaky phyllo pastry. It's a comforting and flavorful dish perfect for a main course or a substantial side.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 35 dk.
- Porsiyon
- 6
- Zorluk
- Orta
- Porsiyon başına
- 486 kcal
Alerjen bilgisi: gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 340 gphyllo dough, thawed
- 1.000 gfresh spinach, washed and dried
- 1 adetyellow onion, finely chopped
- 3 dişgarlic, minced
- 0,25 su bardağıfresh dill, chopped
- 0,25 su bardağıfresh parsley, chopped
- 200 gplant-based feta, crumbled
- 2 yemek kaşığınutritional yeast
- 1 çay kaşığılemon zest
- 0,5 çay kaşığısalt
- 0,25 çay kaşığıblack pepper, freshly ground
for filling
- 0,25 su bardağıolive oil
for brushing phyllo
- 0,5 su bardağıolive oil
Ekipman
large pan · pastry brush · fine-mesh sieve · large bowl · 9x13 inch baking dish
Hazırlanışı
Adım adım
- 1
Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.
Aşçının notu: Ensure phyllo is fully thawed to prevent tearing.
- 2
Preheat your oven to 190°C (375°F).
Yaklaşık 15 dk.
- 3
Heat the olive oil for filling in a large pan or pot over medium heat.
Yaklaşık 1 dk.
- 4
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Yaklaşık 7 dk.
- 5
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: Be careful not to burn the garlic.
- 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.
Yaklaşık 5 dk.
Aşçının notu: Spinach reduces significantly in volume when cooked.
- 7
Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.
Yaklaşık 5 dk.
- 8
Squeeze out as much excess liquid as possible from the spinach mixture using a fine-mesh sieve or a clean kitchen towel.
Yaklaşık 3 dk.
Aşçının notu: This step is crucial to prevent a soggy spanakopita.
- 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.
Yaklaşık 2 dk.
- 10
Mix well to ensure all ingredients are evenly distributed.
Yaklaşık 1 dk.
- 11
Lightly grease a 9x13 inch baking dish.
Yaklaşık 1 dk.
- 12
Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.
Yaklaşık 1 dk.
Aşçının notu: Keep unused phyllo covered with a damp cloth to prevent it from drying out.
- 13
Repeat this process, layering 8-10 sheets of phyllo, brushing each with olive oil.
Yaklaşık 5 dk.
- 14
Spread the entire spinach and feta filling evenly over the layered phyllo.
Yaklaşık 1 dk.
- 15
Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.
Yaklaşık 5 dk.
- 16
Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.
Yaklaşık 1 dk.
Aşçının notu: This makes for easier slicing after baking.
- 17
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
Yaklaşık 45 dk.
Aşçının notu: If the top browns too quickly, loosely cover it with foil.
- 18
Remove from the oven and let it rest for at least 10 minutes before serving.
Yaklaşık 10 dk.
Aşçının notu: Resting allows the layers to set and makes it easier to cut.
Porsiyon başına
Besin değerleri
- Kalori
- 486,1kcal
- Protein
- 11,8g
- Karbonhidrat
- 43g
- Yağ
- 31,4g
- Lif
- 6,5g
- Şeker
- 2,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftover spanakopita in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.