Spinach Filo Pie
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 530 kcal | (25 %) | ||
| Protein | 21.9 g | (22 %) | ||
| Fat | 27.9 g | (24 %) | ||
| Carbohydrates | 47 g | (31 %) |
Ingredients
- Ingredients
- 1 kilogram Spinach
- 2 onions
- 2 garlic cloves
- 5 Tbsps olive oil
- 200 grams Feta
- 2 medium eggs
- salt
- freshly ground pepper
- 1 pinch allspice
- 1 pkg Filo dough (3 large, round sheets)
- Laurel leaf (for garnish)
Kitchen utensils
Preparation steps
Rinse the spinach thoroughly, trim and remove the stems. Peel the onions and garlic and chop finely. Heat 2 tablespoons olive oil in a large saucepan and sauté the onions and garlic. Add the spinach and cook for 5 minutes, until wilted. Drain the spinach in a colander and squeeze out the excess liquid.
Mix the crumbled feta and eggs into the spinach and season with salt and pepper. Mix in the allspice.
Separate the sheets of filo dough and brush with the remaining olive oil. Cut into 45 cm (approximately 18-inch) diameter circles. Grease the tart pan with oil. Line with 2 layers of filo dough, fill with the spinach mixture and then fold the excess dough inside. Cover with the remaining filo dough and gently press down the edges. Bake in a preheated oven at 180°C (approximately 350°F) for 30-40 minutes. Garnish with bay leaves. Serve warm or cold.
