Vegetarian Spanakopita

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

   Preheat your oven to 190°C (375°F) and grease a 9x13 inch baking dish.

   Близько 5 хв

2. 2

   Blanch the spinach in boiling water for 1-2 minutes until wilted, then drain and immediately rinse with cold water to stop cooking.

   Близько 3 хв

   Примітка кухаря: This step helps remove excess moisture from the spinach.

3. 3

   Squeeze out as much water as possible from the spinach using a clean kitchen towel or paper towels, then coarsely chop it.

   Близько 5 хв

   Примітка кухаря: Removing enough moisture is crucial for a crisp spanakopita.

4. 4

   Heat the olive oil in a large skillet over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   Близько 7 хв

5. 5

   In a large bowl, combine the squeezed spinach, sautéed onion, crumbled feta cheese, beaten eggs, dill, parsley, nutmeg, and black pepper.

   Близько 3 хв

6. 6

   Mix the filling thoroughly to ensure all ingredients are well combined.

   Близько 1 хв

7. 7

   Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter.

   Примітка кухаря: Keep unused phyllo dough covered with a damp towel to prevent it from drying out.

8. 8

   Repeat with three more sheets of phyllo, layering them on top of each other and brushing each with butter, creating a stack of four buttered sheets.

   Близько 2 хв

9. 9

   Carefully transfer the stacked phyllo sheets to the prepared baking dish, allowing the edges to overhang.

   Близько 1 хв

10. 10

    Repeat steps 7-9 to create a second stack of four buttered phyllo sheets and place it in the baking dish, overlapping the first stack slightly to cover the bottom.

    Близько 3 хв

11. 11

    Spread the spinach and feta filling evenly over the phyllo dough in the baking dish.

    Близько 2 хв

12. 12

    Create two more stacks of four buttered phyllo sheets each, following steps 7 and 8.

    Близько 3 хв

13. 13

    Place these two new stacks over the filling, arranging them to cover the entire top surface.

    Близько 1 хв

14. 14

    Fold the overhanging phyllo edges from the bottom layers over the top layers, creating a sealed crust, and brush the top generously with any remaining melted butter.

    Близько 2 хв

15. 15

    Score the top layer of phyllo dough into serving-sized pieces (squares or diamonds) with a sharp knife, being careful not to cut all the way through to the filling.

    Близько 1 хв

    Примітка кухаря: This helps with serving and allows steam to escape, preventing puffing.

16. 16

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

    Близько 45 хв

17. 17

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

    Близько 10 хв

    Примітка кухаря: Resting allows the layers to set and makes it easier to cut.