Spinach and Feta Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,304 cal. | (205 %) | ||
| Protein | 185 g | (189 %) | ||
| Fat | 222 g | (191 %) | ||
| Carbohydrates | 380 g | (253 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 48.5 g | (162 %) |
| Vitamin A | 11 mg | (1,375 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 25.2 mg | (210 %) | ||
| Vitamin K | 4,371.5 μg | (7,286 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 59.9 mg | (499 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 1,875 μg | (625 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 94.8 μg | (211 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 671 mg | (706 %) | ||
| Potassium | 7,980 mg | (200 %) | ||
| Calcium | 2,873 mg | (287 %) | ||
| Magnesium | 1,057 mg | (352 %) | ||
| Iron | 47.3 mg | (315 %) | ||
| Iodine | 533 μg | (267 %) | ||
| Zinc | 22.4 mg | (280 %) | ||
| Saturated fatty acids | 139.3 g | |||
| Uric acid | 937 mg | |||
| Cholesterol | 793 mg | |||
| Complete sugar | 20 g |
Ingredients
Preparation steps
Rinse spinach and parsley, shake dry and pluck off leaves from parsley. Blanch both in boiling salted water briefly, rinse in cold water and squeeze. Peel onion and garlic, chop finely. Combine with spinach and parsley in a bowl. Crumble feta and add to the bowl, season with salt, pepper and nutmeg.
Melt butter. Whisk egg with milk, add melted butter.
Butter baking pan. Brush 2 filo pastry sheets with butter mixture and lay in the pan. Spread with spinach mixture and top with remaining filo sheets, each brushed with butter mixture. Fold in pastry decoratively and brush pie with butter mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes or until golden brown. Remove from the oven, cut into portions with a sharp knife and serve.
