8 Serves
90 Mins
Preheat your oven to 190°C and prepare a baking pan by lightly greasing it with olive oil.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
136 µg / 400 µgCalcium
159 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
664 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a large bowl, combine the chopped fresh spinach, crumbled feta cheese, minced onion, and garlic. Season the mixture with salt and black pepper.
Lay a sheet of phyllo dough on a clean surface and brush it lightly with olive oil using a pastry brush. Repeat this process to layer several sheets.
Spread the spinach and cheese filling evenly over the phyllo layers, then roll or fold the dough into your desired shape.
Place the assembled pastries into the prepared baking pan and bake for 45 minutes or until the phyllo is golden brown and crispy.
21
g25
g0
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