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6 Serves
65 Mins
Preheat your oven to 190°C and lightly grease a baking pan.
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BangladeshiVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
231 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
288 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
765 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 gIn a large mixing bowl, combine the fresh spinach, crumbled feta cheese, and beaten eggs. Season the mixture with salt and black pepper to taste.
Lay out the phyllo dough sheets on a clean surface. Brush each sheet lightly with olive oil before layering them into the prepared baking pan.
Spread the spinach and cheese filling evenly over the layered dough, then cover with the remaining sheets of phyllo, brushing each with additional olive oil.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and crispy.
9
g102
g12
g
Mexican