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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. Heat oil in a frying pan, add shallots and pine nuts, cook for 3 minutes. Remove pan from the heat, add the spinach, feta, eggs, dill, parmesan, salt, and pepper. Mix well. | 3. Grease a large baking tray. Take two sheets of the filo, covering the remaining with a damp teatowel. Brush the first sheet with melted butter, place the second one on top, then cut the sheets into 4 strips. | 4. Spread one generous tablespoon of the mixture on the bottom of each strip. Brush the edges of the filo with melted butter, and then begin to roll up, sealing the ends with more melted butter where necessary. | 5. Place the batons onto the tray, brush the tops with butter, and bake in the oven for 20 minutes, until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	500	g	thawed drained frozen	110.0	19.5	11.0	1.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
spring onion	4		sliced	-	-	-	-
pine nut	50			45427.5	882.9	924.075	4614.975
feta	200		crumbled	79200.0	1227.0	4263.0	6384.0
egg	2		beaten	143.0	0.72	12.56	9.51
dill	3	teaspoons		19.215	3.4757	1.0067	0.9159999999999999
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
salt				-	-	-	-
pepper				-	-	-	-
phyllo pastry	8	sheets		-	-	-	-
butter	60		melted	5130.0	235.71	160.29	432.0

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