Spinach and Feta Filo Triangles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 57.7 μg | (96 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 123 mg | (3 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 300 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 80 grams melted butter
- 180 grams Feta
- 1 egg
- peppers
- 250 grams Filo dough
Preparation steps
Rinse the spinach, trim and blanch in boiling water until wilted. Shock in ice water, drain, squeeze out the excess water and roughly chop. Peel the onion and garlic and chop finely. Melt 1 tablespoon butter in a large frying pan and sweat the onion and garlic for 2-3 minutes, until translucent. Let cool then mix with the spinach. Cut the feta into cubes, add to the spinach along with the egg and mix until combined. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F) convection.
Cut the filo dough into 7 x 22 cm (approximately 2 3/4 x 8 inch) strips. Place 1 tablespoon filling on the lower end of each strip then fold 1 of the lower corners up to the side edge. Continue folding into triangles, brushing the ends with butter to seal.
Arrange the triangles on a baking sheet lined with parchment paper, brush with the remaining butter and bake until golden brown, around 15-20 minutes. Remove from the oven and either let cool or serve while still warm with olive tapenade, if desired.
