2 Serves
20 Mins
Prepare the filling by washing and roughly chopping the fresh spinach, then crumbling the feta cheese.
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AmericanVitamin E
6 mg / 15 mgVitamin K
1162 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
490 µg / 400 µgCalcium
617 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
274 mg / 420 mgPhosphorus
635 mg / 1,250 mgPotassium
1571 mg / 4,700 mgSodium
1209 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat a small amount of olive oil in a frying pan over medium heat.
Place a tortilla in the pan, sprinkle with feta cheese and spinach, then season with salt and black pepper before topping with a second tortilla.
Cook until the bottom is golden brown, then carefully flip using a spatula and cook the other side until the cheese is melted and the tortilla is crisp.
Remove from the pan, slice into wedges, and serve hot.
37
g118
g38
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Swedish