Grilled Pita Stuffed with Spinach and Feta
Healthy, because
Even smarter
Nutritional values
White-green power: The spicy cheese scores with plenty of protein and calcium for strong bones. Spinach contains vitamins C, E and A, which reliably intercept cell-damaging free radicals. The essential oils (above all thymol) from thyme stimulate the formation of digestive juices in the stomach, bile and liver.
The fresher the spinach, the healthier. It is best to process the leaves on the day of purchase if possible. After just two days of storage in the refrigerator, the vegetables only provide a third of their original vitamin C content.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 147 μg | (245 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 150 grams fresh, baby Spinach
- 1 garlic clove
- olive oil
- 3 Tbsps dry white wine
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 200 grams Feta
- ½ tsp Lemon peel
- 4 Pita bread
Preparation steps
Heat the grill to medium-high.
Rinse the spinach until well-cleaned and spin dry. Peel the garlic and chop finely. Warm1 tablespoon oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, deglaze with the wine, let the spinach cook until wilted. Season the spinach with salt, pepper, and nutmeg. Remove the spinach from the pan and chop coarsely. Crumble the feta cheese and add to the spinach. Also add the lemon peel and 2 tablespoons oil and toss to combine. Season the spinach mixture as needed.
Cut an opening in the pita bread and stuff the pita with the spinach mixture. Place the stuffed pita on the grill, close the lid, and cook, turing once, until golden brown on both sides. To serve, cut into wedges and serve hot.
