Spinach and Mozzarella Triangles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,489 cal. | (261 %) | ||
| Protein | 589 g | (601 %) | ||
| Fat | 249 g | (215 %) | ||
| Carbohydrates | 190 g | (127 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 481.3 μg | (802 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 12.1 mg | (1,100 %) | ||
| Niacin | 135.1 mg | (1,126 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 904 μg | (301 %) | ||
| Pantothenic acid | 27.4 mg | (457 %) | ||
| Biotin | 314.9 μg | (700 %) | ||
| Vitamin B₁₂ | 93.9 μg | (3,130 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 5,015 mg | (125 %) | ||
| Calcium | 4,639 mg | (464 %) | ||
| Magnesium | 492 mg | (164 %) | ||
| Iron | 20.3 mg | (135 %) | ||
| Iodine | 959 μg | (480 %) | ||
| Zinc | 25.5 mg | (319 %) | ||
| Saturated fatty acids | 142.1 g | |||
| Uric acid | 513 mg | |||
| Cholesterol | 690 mg | |||
| Complete sugar | 158 g |
Ingredients
- Ingredients
- 500 grams Spinach
- 3 Tbsps Pine nuts
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 2 Tbsps finely chopped Basil
- 150 scoops Mozzarella
- salt
- freshly ground peppers
- 450 grams Puff pastry dough (frozen 10 square slices)
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Rinse and trim the spinach and wilt in salted water. Drain, rinse, squeeze and chop. Toast the pine nuts in a dry skillet. Peel and finely chop the onion and garlic and fry both in some oil. Allow to cool.
Dice the mozzarella finely and mix with the spinach, onion and garlic mixture, pine nuts, basil and mozzarella, season with salt and pepper.
Lay the puff pastry sheets next to each other on a baking sheet lined with parchment paper. Distribute the filling diagonally over half the squares and fold the other half over to create triangles. Press down firmly on the edges and notch firmly with a fork.
Brush both sides with whisked egg-milk and bake for about 25 minutes until golden brown.
Serve hot or cold.
