Spinach and Cheese Boats
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 288.5 μg | (481 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 20 grams Yeast
- 450 grams Pastry flour
- 1 tsp salt
- For the topping
- 600 grams Spinach
- 1 bunch scallions
- freshly ground peppers
- ½ tsp Cumin
- 250 grams Feta
- 4 Tbsps olive oil
- Black cumin seeds (for sprinkling)
- 1 lemon
- Lemon wedge (for serving)
Preparation steps
For the dough: Crumble yeast in a bowl and mix with about 200 ml (approximately .8 cup) of lukewarm water. Stir in flour and salt and knead into a smooth dough. Let rest for about 45 minutes in a warm place. Preheat oven to 220°C (approximately 430°F).
For the topping: Rinse spinach thoroughly and blanch for a few seconds in boiling salted water. Shock in cold water, squeeze and chop coarsely. Trim ends off scallions, rinse and slice into thin rings. Combine spinach and scallions and season with salt, pepper and cumin. Crumble in cheese and stir.
Knead dough on a floured surface and divide into 8 portions. Roll out into oval patties. Spread topping on dough and shape into boat by pinching the edges. Drizzle with olive oil, sprinkle with cumin and lemon zest. Place on a baking sheet lined with parchment paper and bake until golden brown, about 15 minutes.
Remove from oven and serve with lemon wedges.
