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Suggest a better description** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty From Cooking Echo, posted by Sam Duckworth. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 10 | ||
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Calories: 622 | ||
Calories from Fat: 404 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.8g | 60 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 707.3mg | 218 % | |
Sodium 884.4mg | 30 % | |
Potassium 304.4mg | 8 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 26.1g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 622
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