Puff Pastries with Spinach and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 389.5 μg | (649 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 400 grams fresh Spinach
- 20 grams Pine nuts
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 200 grams Feta
- 2 Tbsps finely chopped Fresh herbs (such as dill and parsley)
- salt
- freshly ground peppers
- 1 egg
Preparation steps
Lay the puff pastry on a work surface, cover with a damp kitchen towel and thaw. Rinse the spinach, trim and blanch in boiling salted water. Drain, squeeze out the excess water and chop. Toast the pine nuts in a dry frying pan. Peel the onion and garlic and finely chop. Sauté both in a pan with 1 tablespoon oil until translucent, then let cool. Cut the feta cheese into small cubes and mix with the spinach, onion and garlic, pine nuts and herbs. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Roll out the dough thinly and cut into 12 x 12 cm (approximately 5 inch) squares. Place some of the filling into the center of each square. Whisk the egg and brush the edges with it. Fold in half diagonally over the filling, press down firmly on the edges and place on the baking sheet. Brush with the remaining olive oil and bake in the preheated oven until golden brown, about 25 minutes. Remove and serve immediately.
