Classic Spanakopita
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 194.7 μg | (325 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 cups Spinach (stalks removed and leaves washed)
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- salt
- peppers
- 1 Tbsp chopped mint
- 1 pinch grated Nutmeg
- 0.333 cup butter (melted)
- 9 ozs Filo dough (sheets)
- 1 cup Feta (diced)
- To garnish
- Dill
Preparation steps
1.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6.
2.
Wilt the washed spinach in a large pan over a high heat, drain well, squeeze out any excess liquid and chop roughly.
3.
Heat the oil in a pan and gently cook the onion until soft but not browned. Add the garlic, cook for 2 more minutes, then mix into the spinach. Season with salt, pepper and the mint and nutmeg and set aside.
4.
Brush an ovenproof dish about 20 cm x 15 cm|8" x 6" with a little of the melted butter and line the base with 3 sheets of the pastry, brushing each one with butter.
5.
Spread the spinach mixture onto the pastry, scatter over the crumbled feta and top with the remaining pastry sheets, brushing each one with melted butter. Scrunch up the top sheet of pastry.
6.
Cut the pie into 4 portions then bake for 25-35 minutes, until the pastry is crisp and golden.
7.
Serve garnished with dill.
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