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6 Serves
76 Mins
Preheat your oven to 190°C and prepare your baking pan by lightly brushing it with olive oil.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
42 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
225 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a large pan, heat the olive oil over medium heat and sauté the chopped onion and garlic until softened.
Add the fresh spinach to the pan and cook until wilted, then season the mixture with salt and black pepper.
Layer the phyllo dough sheets in the baking pan, brushing each layer with olive oil, then spread the spinach filling evenly over the dough.
Top with remaining phyllo sheets, brush the surface with oil, and bake in the oven until the pastry is golden brown and crispy.
32
g5
g49
g
Greek
French