Greek Spinach Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,634 cal. | (173 %) | ||
| Protein | 147 g | (150 %) | ||
| Fat | 196 g | (169 %) | ||
| Carbohydrates | 312 g | (208 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.7 g | (129 %) |
| Vitamin A | 7.7 mg | (963 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 19 mg | (158 %) | ||
| Vitamin K | 2,874 μg | (4,790 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 47.3 mg | (394 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,295 μg | (432 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 69.8 μg | (155 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 488 mg | (514 %) | ||
| Potassium | 5,916 mg | (148 %) | ||
| Calcium | 2,178 mg | (218 %) | ||
| Magnesium | 757 mg | (252 %) | ||
| Iron | 32.5 mg | (217 %) | ||
| Iodine | 415 μg | (208 %) | ||
| Zinc | 17.2 mg | (215 %) | ||
| Saturated fatty acids | 123.1 g | |||
| Uric acid | 670 mg | |||
| Cholesterol | 724 mg | |||
| Complete sugar | 23 g |
Ingredients
Preparation steps
Rinse spinach and parsley, shake dry. Pluck off parsley leaves, set some aside for garnishing.
Blanch spinach with remaining parsley in boiling salted water briefly, rinse in cold water and drain in a colander. Peel onion and garlic, chop finely. Combine with parsley and spinach in a bowl. Crumble feta and add to spinach mixture, season with salt, pepper and nutmeg.
Melt butter. Whisk egg with milk, add butter and mix well.
Stack 2 filo dough sheets on a baking sheet, brushing each with egg and milk mixture. Spread with spinach mixture and top with remaining filo sheets, brushing each with egg and milk mixture. Brush the top of the pie with the mixture as well. Fold in the ends and press together well. Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes or until golden brown. Garnish with cucumber, onion rings and parsley. Serve.
