Spanish Onion Stuffed with Spinach, Anchovy and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 288.3 μg | (481 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 yellow onion
- 2 Tbsps butter
- 300 grams Spinach
- 100 grams Whipped cream
- 2 Anchovy fillet
- 100 grams Feta
- ⅛ l white wine
- 30 grams grated Parmesan
Preparation steps
Peel the Spanish onions, cut out a small lid horizontally, scoop out the lower half of each onion to create a cavity, and blanch for 5 minutes in boiling salted water. Remove from the water and drain well.
For the stuffing, chop the scooped-pot onion and onion lid finely, and saute in a hot pan in butter.
Rinse the spinach thoroughly, trim the thick stems and add to the onions in the pan, mix well. Pour the cream and simmer for 2 minutes. Rinse the anchovy fillets under cold water, chop finely, and mix into the onion-spinach mixture. Season with salt and pepper.
Finely dice the feta cheese and add to the onion-spinach mixture.
Fill the onion cavities with the stuffing. Put the stuffed onions in a lightly greased baking dish, pour the white wine over, sprinkle with Parmesan, and bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for 35 minutes.
