Spinach Pie with Feta and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 640.5 μg | (1,068 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 307 μg | (102 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,228 mg | (31 %) | ||
| Calcium | 476 mg | (48 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 32.9 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 316 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 packet Puff pastry dough (About 450 grams, frozen)
- 1 kilogram Spinach
- salt
- freshly ground peppers
- 2 garlic cloves
- 300 grams Feta
- 250 grams Mascarpone
- 500 grams Quark
- 5 eggs
- 10 black Olives (pitted)
- 40 grams Pine nuts
Preparation steps
Thaw puff pastry. Rinse spinach, trim and drain. Bring a generous amount of water to a boil in a large pot, add spinach and blanch 2-3 minutes. Drain, rinse in cold water, drain again and squeeze out moisture. Season with pepper and salt. Peel garlic and chop finely. Crumble the feta and mix with mascarpone, ricotta, garlic, 4 eggs and 1 egg white. Set the remaining yolk aside.
Cut olives into strips and fold into the cheese mixture.
Line a deep baking sheet (or a broiler drip pan) with foil, forming an edge. Top the surface with parchment paper.
Roll out 3 puff pastry sheets and stack on the parchment paper. Spread half of the spinach on pastry sheets, top with the cheese mixture and cover with remaining spinach. Roll out remaining puff pastry and place on the spinach. Brush with beaten egg yolk and sprinkle with pine nuts. Bake on center rack in a preheated oven at 200°C (approximately 400°F) about 40 minutes.
