Baked Spinach and Feta Handpies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 101 mg | (3 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp Iodized salt
- 150 grams cold butter (or margarine)
- 250 grams Quark
- For the filling
- 2 small onions
- 2 Tbsps olive oil
- 50 grams Pine nuts
- 300 grams coarsely chopped Frozen spinach (thawed)
- 1 garlic clove
- 200 grams Feta
- Iodized salt
- Black pepper
- grated Nutmeg
- For building the hand pies
- Pastry flour (for dusting)
- 1 egg (for brushing)
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, add the butter and quark and knead until smooth. Wrap in plastic wrap and chill for about 30 minutes in the refrigerator.
Meanwhile, for the filling: Peel the onion and dice finely. Heat the olive oil in a frying pan and sauté the onions and pine nuts for about 3 minutes, stirring. Add the spinach and stir until the moisture evaporates completely.
Remove the pan from the heat. Peel the garlic, mince and then mix into the spinach along with the diced feta. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (convection oven 180°C, gas mark 3-4) (approximately 400°F). On a lightly floured work surface, roll out 1/2 the dough into a 35 x 42 cm (approximately 14 x 17 inch) rectangle. Cut the dough in half lengthwise. On 1 piece of dough, pipe 15 (1 teaspoon) mounds of filling along the center. Place the other piece of dough over top, pressing around the filling to seal. Cut into squares then seal the edges with a fork. Place on a baking sheet lined with parchment paper.
Repeat with the remaining dough and filling.
Whisk the egg, brush over the dough and bake until golden brown, about 15 minutes.
