Spinach Feta Bags
Nutritional values
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 52.5 μg | (88 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 20 grams fresh Yeast
- 5 Tbsps olive oil
- 1 tsp sugar
- 1 tsp salt
- Pastry flour (to work)
- For the filling
- 400 grams Spinach
- salt
- 6 scallions
- 2 garlic cloves
- 4 Tbsps olive oil
- 400 grams Feta
- salt
- lemon juice
- freshly ground peppers
- Also
- 2 egg yolks
Preparation steps
For the dough, sieve the flour into a bowl and make a well in the center. Crumble the yeast into it and stir in 3 tablespoons of lukewarm water. Cover and let rest for about 15 minutes. Then mix in the oil, sugar, salt and about 200 ml (approximately 1 cup) of lukewarm water. Knead into a smooth dough. Cover the dough and leave for about 30 minutes.
For the filling, rinse the spinach, trim, and blanch in boiling salted water. Drain, rinse with cold water, drain again, squeeze, and chop coarsely.
Rinse, trim and cut the scallions into rings.
Peel the garlic, chop finely, and add with the spinach and scallions to a bowl. Mix in the oil, lemon juice and the diced feta cheese, and season with salt and pepper.
Put the dough on a floured surface and roll out into thin circles of thickness 2-3 mm and diameter of about 8-10 cm (approximately 3-4 inches).
To prepare the bags, place 1-2 tablespoons of the spinach filling over the rolled dough and then fold the dough into half circles. Pinch the edges together and place on a baking tray lined with baking paper.
Mix the egg yolks with 2-3 tablespoons water and brush the dough bags with it. Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) until golden brown, about 25-30 minutes.
