Moussaka with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 557.2 μg | (929 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 2,164 mg | (54 %) | ||
| Calcium | 670 mg | (67 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 Eggplant
- 2 large onions
- 4 garlic cloves
- 500 grams Spinach
- 400 grams waxy potatoes
- 1 can peeled Tomatoes (400 grams or approximately 1 pound)
- 8 Tbsps olive oil
- 2 bunches parsley
- 1 bunch Dill
- salt
- freshly ground peppers
- ½ tsp ground cinnamon
- 3 Tbsps butter
- butter (for the baking dish)
- 4 Tbsps Pastry flour
- ¾ l milk
- 50 grams grated Parmesan
- 2 eggs
- 2 tsps lemon juice
- 100 grams Feta
Preparation steps
Rinse the eggplant, trim, cut lengthwise into thin slices, sprinkle with salt and set aside. Peel the onions and garlic and finely chop. Rinse the spinach 2-3 times in cold water, drain and remove the thick stems, then chop finely. Peel and rinse the potatoes and cut into thin slices. Drain the tomatoes and dice. Pat the eggplant dry with paper towels. Brown the eggplant in a pan with oil on both sides over medium heat.
Add the potatoes to the pan and fry while stirring for a few minutes, then place in a bowl. Fry the onions and garlic briefly, then add the spinach and continue to cook until wilted. Drain the excess liquid, then stir in the tomatoes. Rinse the herbs, shake dry, remove the stems and chop finely. Season the spinach with salt, pepper and cinnamon to taste. Melt the butter in a saucepan, stir in the flour and cook until golden brown over medium heat while stirring. Gradually add the milk while stirring constantly. Simmer for about 10 minutes over low heat until thickened.
Allow the sauce to cool slightly and stir in the Parmesan and lemon juice. Beat the egg yolk and stir into the sauce, then season with salt and pepper. Meanwhile, preheat the oven to 200°C (approximately 400°F). Grease a large baking dish and layer the eggplant and potatoes. Between each layer, spread a little of the spinach sauce and some cheese sauce. Finally, distribute the remaining cheese sauce over the top. Grate the feta cheese finely and sprinkle on the casserole. Bake the moussaka in the preheated oven until golden brown, 40-45 minutes. Let sit briefly, then cut into pieces and serve on plates.
