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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and rinse the spinach, drain well, squeezing it gently by hand. | 2. Sautee the onion in the olive oil. | 3. Shred the spinach roughly and add it to the onion. | 4. Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes. | 5. Add salt, pepper, parsley and fennel and keep aside to cool down a little. | 6. Crumble the feta cheese into the beaten eggs. | 7. If the spinach mixture when cooled has produced a lot of liquid, drain it. | 8. before adding to the cheese and egg mixture.Season and mix well. | 9. Do not add any more salt as feta is quite salty. | 10. Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going. | 11. to use on top of this and measure it roughly. | 12. Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one. | 13. Oil the base and the side of the container with melted butter. | 14. Coat the uppermost sheet of pastry and spread it carefully on the bottom of. | 15. the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous. | 16. Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down. | 17. Oil the top layer well and cut only the top layers into diamond or square. | 18. shapes with a small sharp knife. | 19. Be careful not to cut the bottom layers of pastry. | 20. Cook in a preheated oven at 190 grades C for 40 minutes until the pastry. | 21. puffs up and the top becomes golden and crisp. | 22. When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces. | 23. all the way down to the bottom of the tin, take them out and place them on. | 24. a flat platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1			33.0	5.85	3.3	0.45
fennel	3 -4	tablespoons	chopped	0.0	0.0	0.0	0.0
onion	1		sliced	60.0	14.01	1.65	0.15
feta cheese	300			118800.0	1840.5	6394.5	9576.0
egg	3		beaten	214.5	1.08	18.84	14.265
gr pastry dough	500			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt pepper				-	-	-	-
butter	110		melted	9405.0	432.135	293.865	792.0
parsley	5	tablespoons	chopped	6.84	1.2027	0.5643	0.1501

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