Low-Cal Baking

Savory Lentil Spinach Pies

Name: Savory Lentil Spinach Pies
Total time: 2 h
Yield: 12
Ingredients: 2 eggs; 0.5 teaspoon salt; 1 teaspoon Baking powder; 2 tablespoons sunflower oil; 1.667 cups all-purpose flour; 1 tablespoon Oil; 2 cloves garlic (finely chopped); 1 small onion (finely chopped); 1 cup Baby spinach; 1 cup cooked Lentils; 1 small cooked potato (mashed); salt; peppers; 1 egg yolk; 1 teaspoon water

Vegetarian Pierogies

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Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

ready in 2 h.

Ready in

Calories:

144

calories

Calories

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Nutritional values

1 <none> contains
(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 %)

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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

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Ingredients

for

pierogies

For the dough: 2
eggs; ½ teaspoon
salt; 1 teaspoon
Baking powder; 2 tablespoons
sunflower oil; 1 ⅔ cups
all-purpose flour

For the filling: 1 tablespoon
Oil; 2 cloves
garlic (finely chopped); 1
small onion (finely chopped); 1 cup
Baby spinach; 1 cup
cooked Lentils; 1
small cooked potato (mashed); salt; peppers

For the glaze: 1
egg yolk; 1 teaspoon
water

How healthy are the main ingredients?

egg salt garlic onion Lentil potato

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Preparation steps

For the dough: beat together the eggs, salt and baking powder until blended.

Gradually add the flour to form a soft but not sticky dough.

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.

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.

Tip into a bowl and stir in the lentils and potato until well mixed. Season to taste with salt and pepper.

Preheat the oven to 180°C / 350°F. Line a baking tray with non-stick baking paper.

Knead the dough lightly again and roll out as thinly as possible. Cut into 24 hearts with a cutter.

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.

For the glaze: whisk together the egg yolk and water and brush over the hearts. Bake for 20-25 minutes until golden. Serve hot.