Spinach Feta Pie

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Spinach Feta Pie
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
599
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie599 kcal(29 %)
Protein21.59 g(22 %)
Fat41.87 g(36 %)
Carbohydrates39.53 g(26 %)
Sugar added0 g(0 %)
Roughage6.81 g(23 %)
Vitamin A2,388.54 mg(298,568 %)
Vitamin D1.23 μg(6 %)
Vitamin E7.61 mg(63 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂1.2 mg(109 %)
Niacin8.22 mg(69 %)
Vitamin B₆0.83 mg(59 %)
Folate555.83 μg(185 %)
Pantothenic acid0.94 mg(16 %)
Biotin3.86 μg(9 %)
Vitamin B₁₂1.58 μg(53 %)
Vitamin C82.63 mg(87 %)
Potassium1,521.57 mg(38 %)
Calcium554.79 mg(55 %)
Magnesium213.38 mg(71 %)
Iron9.03 mg(60 %)
Iodine35.66 μg(18 %)
Zinc3.27 mg(41 %)
Saturated fatty acids12.92 g
Cholesterol137.65 mg

Ingredients

for
4
Ingredients
3 tablespoons olive oil
1 Leek
1 large onion (peeled and finely chopped)
1 bunch scallions (rinsed; trimmed and chopped)
2 cloves garlic (peeled and minced)
32 ounces fresh Spinach (cleaned and trimmed)
½ cup fresh parsley (finely chopped)
1 teaspoon fresh rosemary
2 fresh eggs (lightly beaten)
1 ½ cups crumbled Feta
8 sheets Phyllo dough
¼ cup olive oil
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
FetaSpinacholive oilolive oilparsleygarlic

Preparation steps

1.
Preheat oven to 350º F. Lightly coat a 9x9-inch pan with oil or nonstick cooking spray.
2.
Clean the leek and slice the white and pale green portions into 1/4 inch lengths.
3.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped leek, onions and garlic, cook for 3 to 4 minutes, or until translucent. Stir in the spinach, parsley and rosemary, saute until the spinach is limp and wilted, about 2 to 3 minutes. Remove from heat source and set aside to cool.
4.
In a large bowl, combine eggs and feta cheese. Add the slightly cooled spinach mixture, stirring to incorporate.
5.
Lay 1 sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat this process with 3 more sheets of phyllo (the sheets will drape over the pan). Spread the spinach mixture over the phyllo, season to taste with salt and pepper. Fold the overlapping dough over the filling and brush with oil. Layer the remaining phyllo sheets over the top, brushing with oil between the sheets. Tuck any overlapping dough into the pan to seal in the spinach filling.
6.
Bake in preheated oven for 35 to 40 minutes, or until golden brown. Cut into squares and serve hot.