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Spanikopita (Spinach Pie)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.0665
Energy (kCal)1752.7643
Carbohydrates (g)36.6788
Total fats (g)140.4774
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Before preparing, thaw the frozen spinach, place in a colander and squeeze as much moisture out as possible. If phyllo dough has been frozen, thaw ahead of time. | 2. In large bowl, mix all ingredients well except for phyllo dough and butter. | 3. With a pastry brush, coat the bottom of a 9x13 glass baking dish with melted butter. Opening phyllo dough one sheet at a time; place each sheet in pan, buttering each sheet as you go. Put about 13-15 sheets on bottom layer. | 4. Spread mixture on top of dough evenly. Layer 18 more sheets on top, using the same buttering method as used on lower layer. | 5. Bake at 350 for about 1 hour or until dough turns golden brown on top. Allow to sit a few minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 1 package - - - -
    spinach 4 packages frozen - - - -
    cottage cheese 1/2 cup 102.9 3.549 11.675999999999998 4.515
    salt 1 teaspoon - - - -
    dill 1 pinch 0.4003 0.0724 0.021 0.0191
    garlic 3/4 teaspoon minced 3.1289999999999996 0.6943 0.1336 0.0105
    cream cheese 8 ounces softened 669.06 7.938 16.1028 64.8648
    feta cheese 8 ounces crumbled 598.752 9.2761 32.2283 48.263000000000005
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    egg 4 286.0 1.44 25.12 19.02
    butter 1/2 melted 42.75 1.9642 1.3358 3.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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