Low-Cal Baking
Savory Lentil Spinach Pies
Vegetarian Pierogies
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
144
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious pies are packed with lean vegetable protein from the lentils as well as minerals like iron from the spinach.
These pies make for a delicious snack, and can be kept at room temperature.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 kcal | (7 %) | ||
| Protein | 5.13 g | (5 %) | ||
| Fat | 4.84 g | (4 %) | ||
| Carbohydrates | 20.37 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.89 g | (6 %) |
more nutritional values
| Vitamin A | 63.86 mg | (7,983 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.02 mg | (17 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 83.1 μg | (28 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.29 μg | (3 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 4.91 mg | (5 %) | ||
| Potassium | 161.12 mg | (4 %) | ||
| Calcium | 40.12 mg | (4 %) | ||
| Magnesium | 16.7 mg | (6 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 12.38 μg | (6 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 0.75 g | |||
| Cholesterol | 46.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the dough
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon Baking powder
- 2 tablespoons sunflower oil
- 1 ⅔ cups all-purpose flour
Preparation steps
1.
For the dough: beat together the eggs, salt and baking powder until blended.
2.
Gradually add the flour to form a soft but not sticky dough.
3.
Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Put into a greased bowl, cover with cling film and leave to stand for 1 hour.
4.
For the filling: heat the oil in a frying pan and cook the garlic and onion for about 5 minutes, until softened but not browned. Add the spinach leaves and cook for a few seconds until wilted.
5.
Tip into a bowl and stir in the lentils and potato until well mixed. Season to taste with salt and pepper.
6.
Preheat the oven to 180°C / 350°F. Line a baking tray with non-stick baking paper.
7.
Knead the dough lightly again and roll out as thinly as possible. Cut into 24 hearts with a cutter.
8.
Place a spoonful of filling on 12 hearts. Brush the edges with water and place another dough heart on top. Seal the edges well with by pressing with the back of a fork. Place on the baking tray.
9.
For the glaze: whisk together the egg yolk and water and brush over the hearts. Bake for 20-25 minutes until golden. Serve hot.
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