Bread with Spinach Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 288.5 μg | (481 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Preparation steps
For the dough, crumble the yeast into a bowl and stir with about 200 ml (approximately 3/4 cup) of lukewarm water until smooth. Mix with the flour and salt to make a smooth dough and allow to stand for 45 minutes in a warm place.
Rinse the spinach thoroughly and wilt in a pot over medium heat. Drain and squeeze out the excess water.
Rinse and trim the scallions and cut into thin rings. Chop the spinach and mix with the scallions and spices. Crumble the cheese and add to the mixture.
Knead the dough on a floured work surface and divide into eight portions. Roll out into oval-shaped patties. Grease a baking sheet and place two patties on it, sprinkle with a little filling and drizzle with olive oil. Turn the edges inward, brush with a little oil and bake for about 15 minutes at 225°C (approximately 425°F). Repeat with the remaining dough until everything is used. Serve warm or cool.
