Spanakopita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,596 cal. | (171 %) | ||
| Protein | 145 g | (148 %) | ||
| Fat | 195 g | (168 %) | ||
| Carbohydrates | 306 g | (204 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.2 g | (121 %) |
| Vitamin A | 7.6 mg | (950 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 2,847.5 μg | (4,746 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 3.9 mg | (355 %) | ||
| Niacin | 46.5 mg | (388 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,259 μg | (420 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 65.8 μg | (146 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 469 mg | (494 %) | ||
| Potassium | 5,507 mg | (138 %) | ||
| Calcium | 2,135 mg | (214 %) | ||
| Magnesium | 736 mg | (245 %) | ||
| Iron | 32 mg | (213 %) | ||
| Iodine | 408 μg | (204 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 122.9 g | |||
| Uric acid | 649 mg | |||
| Cholesterol | 724 mg | |||
| Complete sugar | 18 g |
Ingredients
Preparation steps
Rinse the spinach and parsley, shake dry, clean and remove leaves. Blanch together in salt water, rinse with cold water and squeeze dry. Peel the onion and garlic, and finely chop. Mix together with the spinach in a bowl. Crumble in the feta, mix thoroughly, and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Melt the butter. Mix the egg with the milk, then stir in the butter.
Coat the baking dish with the butter mixture and overlap the dough sheets in the dish in about 2 layers. Coat each dough sheet with the mixture. Spread the spinach mixture on top and cover with the pastry sheets in multiple layers. Once all the sheets are assembled, coat with the remaining butter mixture. Fold the dough edges in. Bake in the oven for about 40 minutes, until golden brown. Remove from the oven, slice into portions with a sharp knife, and serve.
