Spinach Pancakes with Chicken and Feta
Spinach Pancakes with Chicken and Feta - Great for the whole family!
Healthy, because
Even smarter
Nutritional values
Tomatoes bring along quite a bit of lycopene. The carotenoid can protect against harmful environmental influences and thus prevent the development of cancer, for example. Feta contributes to the calcium supply. The mineral is important for strong bones and teeth. Trump with provitamin D Mushrooms which is converted to vitamin D in the body and used to store calcium and phosphorus in the bones. Chicken meat provides our organism with abundant protein, which can be utilized very well and thus supports muscle building.
Stuffed pancakes with feta can also be prepared vegetarian: for this purpose, the chicken can be replaced by briefly fried cubes of tofu or tempeh.
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 105.9 μg | (177 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 32.5 μg | (72 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 ozs Spinach
- 7 ozs milk (whole)
- salt
- 3 eggs
- 4 ¼ ozs Spelt flour (Type 630)
- 9 ozs button Mushroom
- 9 ozs boneless, skinless chicken breast fillets
- 8 sun-dried tomatoes in oil
- 1 shallot
- 1 garlic clove
- 4 Tbsps Canola oil
- peppers
- 6 ozs Feta
Preparation steps
Wash spinach, set aside a few leaves for garnish, finely puree the rest with milk and a little salt. Gradually stir in eggs and flour. Cover the dough and let it rest for about 10 minutes.
For the filling, clean the mushrooms and cut into slices. Rinse meat, pat dry and cut into small pieces. Drain tomatoes and cut into strips. Peel and finely dice shallot and garlic.
One by one, in a large frying pan, cook 4 pancakes. To do this, heat pan and coat each with 1 tsp oil. Pour in 1 ladle of batter and bake over medium heat for 2-3 minutes per side. Keep warm in preheated oven at 80 °C / 175˚ F.
Heat the remaining oil in the pan. Sauté shallots and garlic for 3 minutes over medium heat. Add mushrooms and sauté for about 3 minutes. Add meat and fry all together over high heat for 4 minutes, until meat is cooked. Mix in tomatoes and cook over low heat for 3 minutes. Add salt and pepper to the filling.
Fill pancakes with it, crumble some feta over each and sprinkle with spinach leaves set aside. Serve filled pancakes with feta immediately.
