85minutes, 45 of them waiting
529Calories
21gProtein
4servings
Layer after layer of filo brushed with oil, and between them a mountain of spinach with feta and dill. In Greece it is in every bakery, in pieces, warm.
Ingredients
Forservings
- 250 gFilo pastry (8 sheets)
- 600 gSpinach
- 250 gFeta
- 100 gEggs (2 piece)
- 100 gOnion
- 40 gOlive oil (4 tbsp)
- Dill, spring onion, nutmeg, pepper
How to make it
- Wilt the spinach in a pan, squeeze it out well, chop it. Soften the onion in a spoon of oil.
- Mix the spinach, onion, crumbled feta, eggs, dill, spring onion, nutmeg and pepper.
- Lay half the filo sheets in the dish one by one, each brushed with oil, filling on top, the rest of the sheets oiled on top, fold in the edges.
- Score the surface and bake at 180 degrees for forty-five minutes until golden.
One tip
The spinach must be dry. Wet spinach makes the base soggy.
Nutrition per serving
| Calories | 529 |
|---|---|
| Protein | 21 g |
| Fat | 30 g |
| Carbs | 43 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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