Spinach Packets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 20.63 g | (21 %) | ||
| Fat | 27.36 g | (24 %) | ||
| Carbohydrates | 20.1 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.72 g | (12 %) |
| Vitamin A | 1,614.74 mg | (201,843 %) | ||
| Vitamin D | 1.62 μg | (8 %) | ||
| Vitamin E | 6.58 mg | (55 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 1.17 mg | (106 %) | ||
| Niacin | 6.47 mg | (54 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 367.77 μg | (123 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.48 μg | (6 %) | ||
| Vitamin B₁₂ | 2.09 μg | (70 %) | ||
| Vitamin C | 45.44 mg | (48 %) | ||
| Potassium | 944.97 mg | (24 %) | ||
| Calcium | 533.86 mg | (53 %) | ||
| Magnesium | 138.97 mg | (46 %) | ||
| Iron | 5.41 mg | (36 %) | ||
| Iodine | 42.9 μg | (21 %) | ||
| Zinc | 3.12 mg | (39 %) | ||
| Saturated fatty acids | 13.18 g | |||
| Cholesterol | 182.25 mg |
Ingredients
- Ingredients
- 4 leaves Filo dough
- 600 grams fresh Spinach
- 2 garlic cloves
- 4 scallions
- 2 Tbsps olive oil
- 3 eggs
- 300 grams Feta
- salt
- freshly ground peppers
- olive oil (for brushing)
Preparation steps
Unfold filo dough, sprinkle with a little water and cover with a damp towel. Let rest for approximately 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Rinse spinach and spin dry. Peel and mince garlic. Rinse and slice scallions. Heat oil in a large frying pan, sauté garlic and scallions. Add spinach, remove from heat and let cool. Whisk in eggs and crumbled feta cheese. Season with salt and pepper.
Separate filo sheets and brush each with some olive oil. Layer sheets and add mounds of filling to top sheet. Slice around mounds and fold into rectangles. Place, seam-side down, on a baking sheet lined with parchment paper. Brush with a little olive oil and bake for 25-30 minutes, until golden brown.
Remove, let cool and serve, as desired, with tzatziki.
