Spinach Cake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
1757
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,757 cal. | (84 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 309 g | (206 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 959.6 μg | (1,599 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 499 μg | (166 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 38.3 μg | (85 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 2,296 mg | (57 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 316 mg | (105 %) | ||
| Iron | 13.2 mg | (88 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Spinach
- 3 onions
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Cheddar cheese (grated)
- 5 white bread
Preparation steps
1.
Rinse, spin dry and trim spinach. Cook spinach in boiling salted water for a few minutes, drain, rinse with cold water and squeeze. Chop coarsely. Peel and chop onions. Heat butter in a pan and saute onions until translucent. Add spinach and saute for another 5 minutes, stirring occasionally. Season with salt and pepper.
2.
Cut off bread crusts and line bottom and sides of a bowl (1 liter capacity) (approximately 4 cups) with bread slices. Mix cheese with spinach mixture. Fill bread bowl with spinach and cheese mixture, cover and weigh down with a plate and a weight. Refrigerate for 4 hours and invert onto a serving plate. Serve.
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