Spinach and Feta Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 9.54 g | (10 %) | ||
| Fat | 22.68 g | (20 %) | ||
| Carbohydrates | 8.82 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.86 g | (6 %) |
| Vitamin A | 817.24 mg | (102,155 %) | ||
| Vitamin D | 0.83 μg | (4 %) | ||
| Vitamin E | 2.32 mg | (19 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 3.05 mg | (25 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 153.13 μg | (51 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.29 μg | (5 %) | ||
| Vitamin B₁₂ | 0.96 μg | (32 %) | ||
| Vitamin C | 25.6 mg | (27 %) | ||
| Potassium | 479.02 mg | (12 %) | ||
| Calcium | 301.72 mg | (30 %) | ||
| Magnesium | 65.06 mg | (22 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 16.32 μg | (8 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 14.35 g | |||
| Cholesterol | 89.74 mg |
Preparation steps
Crumble feta cheese. Rinse and shake dry parsley, chop finely. Peel onion and chop finely. Rinse spinach and blanch dripping wet in a pan briefly. Drain and cool. Squeeze well and chop coarsely, combine with cheese, onion and parsley, season with salt, pepper and nutmeg.
Melt butter gently. Whisk egg and add milk, stirring. Add butter and whisk well.
Butter rectangular ovenproof dish (about 20 x 30 cm) (approximately 8 x 12 inches) and arrange 2/3 of filo sheets in it, brushing each with butter and egg mixture. Spread with spinach mixture and cover with remaining filo dough sheets, brushing each with egg and butter mixture, fold in and press edges together gently.
Cut into portions and brush with remaining egg mixture, sprinkle with sesame seeds. Place into a cold oven (lower rail) and turn oven temperature to 200°C (appoximately 400°F), bake for about 35 minutes. Remove from the oven and serve cooled or warm.
