Flatbread with Feta and Spinach Filling
(3 votes)
(3 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 292.1 μg | (487 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 4 eggs
- 1 pinch salt
- 250 grams Pastry flour
- 200 milliliters milk
- 200 milliliters mineral water
- butter (for baking sheet)
- For the filling
- 300 grams Spinach (frozen)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 50 grams Crème fraiche
- 100 grams grated Feta
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
For the filling, thaw spinach and squeeze out liquid. For the batter, put all batter ingredients into a tall vessel and quickly mix with an immersion blender to a smooth consistency. Cover and let rest approximately 20 minutes. Meanwhile, sauté thawed spinach with chopped onions and garlic in the butter, stir in creme fraiche and cheese and season with salt and pepper.
2.
Cook the batter in a nonstick pan, spreading filling on one half of each portion and folding over. Cut into pieces, if desired. Keep finished flatbreads warm until serving.
