Baked Vegetables with Filo Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 5.28 g | (5 %) | ||
| Fat | 8.43 g | (7 %) | ||
| Carbohydrates | 22.09 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 621.85 mg | (77,731 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.49 mg | (12 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 161.48 μg | (54 %) | ||
| Pantothenic acid | 0.75 mg | (13 %) | ||
| Biotin | 0.06 μg | (0 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 42.32 mg | (45 %) | ||
| Potassium | 627.63 mg | (16 %) | ||
| Calcium | 80.84 mg | (8 %) | ||
| Magnesium | 63.08 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 1.55 μg | (1 %) | ||
| Zinc | 0.98 mg | (12 %) | ||
| Saturated fatty acids | 2.74 g | |||
| Cholesterol | 7.63 mg |
Ingredients
- Ingredients
- 6 sheets of Filo dough
- 1 Tbsp soft butter
- 250 grams Spinach
- 150 grams mixed Mushrooms (button and chanterelles)
- 1 red Bell pepper
- 3 shallots
- 1 garlic clove
- 1 Tbsp olive oil
- 50 milliliters dry white wine
- salt
- freshly ground peppers
Preparation steps
Place 3 sheets of filo dough one over the other and cut into 4 rectangles. Place the filo rectangles on a buttered baking sheet and slide together loosely. Make a well in the middle. Spray the rectangles with a little water.
Rinse, trim and sort the spinach. Trim the mushrooms and chop into bite-size pieces as needed. Peel the shallots and cut lengthwise into slices. Rinse the red bell pepper, trim, cut in half, remove seeds and ribs, and cut into bite-sized pieces.
Heat olive oil in a pan and saute the shallots, garlic and bell pepper in it. Add the spinach and mushrooms and saute, Pour the white wine and cook over medium heat for about 8 minutes. Simmer and let the liquid evaporate. Season with salt and pepper.
Arrange the vegetables over the filo rectangles and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10 minutes. Bake until the filo dough is browned and crispy. Serve on plates.
