Recipe: Make Greek spanakopita stuffed peppers at home
Spanakopita, a beloved Greek dish with a flaky pastry and spinach filling, is reimagined here as vegetarian and eggless stuffed bell peppers. This recipe maintains the essence of Greek flavors while introducing an innovative twist on stuffed peppers. It's visually appealing and flavorful. Let's start cooking to bring a piece of Greece to your table with this fresh take.
Gather the following ingredients
For this dish, gather four large bell peppers of any color, two cups chopped spinach, one cup crumbled feta cheese (or vegan feta), half a cup cooked quinoa, one small finely chopped onion, two minced garlic cloves, one teaspoon dried oregano, half a teaspoon salt, and a quarter teaspoon black pepper. You'll also need olive oil for sauteing and fresh dill to garnish.
Prepare the peppers
Preheat your oven to 375 degrees Fahrenheit. Thoroughly wash the bell peppers, then cut off their tops to remove seeds and membranes, being careful not to break them. Lightly brush each pepper with olive oil. Place them in a baking dish, tops alongside, and bake for about 15 minutes until they begin to soften. Remove from the oven but keep it on for later use.
Cook the filling
While the peppers are baking, heat olive oil in a pan over medium heat. Add the chopped onions and minced garlic, sauteing until they become soft and fragrant. Next, add the chopped spinach, cooking it until it significantly wilts. Stir in the cooked quinoa, crumbled feta cheese (or vegan alternative), dried oregano, salt, and black pepper into the mixture until everything is thoroughly combined.
Stuffing time
Once the filling is prepared and peppers are pre-baked, carefully spoon the mixture into each pepper until fully stuffed. Ensure they're packed to the brim with the savory filling for maximum flavor. Any leftover filling can be saved for later use or served on the side as a complement to your meal, ensuring no waste and a delightful side dish.
Final touches
Place the stuffed peppers back into the oven for another 20-25 minutes, until they're roasted on top and edges. For extra crispiness, consider broiling them in the last few minutes. Serve hot, garnished with fresh dill, alongside a side salad or bread. This meal offers a vegetarian twist on Greek flavors, catering to dietary preferences without sacrificing taste.
