Turkish Feta and Spinach Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 508.3 μg | (847 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 32.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 4 g |
Preparation steps
Cut feta cheese into small pieces. Chop parsley and peeled onion finely. Rinse and spin dry spinach, place dripping wet in a pot and cook on high heat briefly, drain and cool. Squeeze spinach and chop coarsely. Combine spinach with cheese, onion and parsley, season with salt, pepper and nutmeg.
Melt butter, but do not brown it. Whisk egg, add milk to an egg and whisk well, add melted butter and whisk well again. Oil rectangular ovenproof dish (approximately 10 x 20cm) (approximately 4 x 8 inches). Arrange half of filo dough sheets in a dish, brushing each sheet with egg and milk mixture. Spread spinach mixture on top.
Cover with remaining pastry sheets, brushing each with egg and milk mixture. Cut pie into serving portions and brush with remaining egg and milk mixture. Place into a cold oven and turn oven temperature to 200°C (approximately 400°F), bake for about 40 minutes. Serve warm or cold.
