RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	30.8364
Energy (kCal)	194.1067
Carbohydrates (g)	3.0488
Total fats (g)	5.6281
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0494
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1529
Fatty acids, total saturated 4:0 (g)	0.0101
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4041
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0171
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4769
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3818
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	36.6150
Copper, Cu (mg)	0.3240
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9523
Total lipid (fat) (g)	5.6281
Vitamin K (phylloquinone) (g)	19.0393
Cholesterol (mg)	243.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0205
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	45.3500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	870.8833
Energy (kcal)	194.1067
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1233
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	0.7292
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.6080
Lutein + zeaxanthin (g)	354.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0664
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4290
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	32.5867
Fatty acids, total saturated 16:0 (g)	1.2881
Carbohydrate, by difference (g)	3.0488
Vitamin D (IU)	41.0000
Fructose (g)	0.2544
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	378.7467
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	140.0000
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0022
Fatty acids, total saturated 14:0 (g)	0.0446
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.3338
Water (g)	138.5501
Fatty acids, total saturated 8:0 (g)	0.0048
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	288.6500
Sodium, Na (mg)	207.3667
Iron, Fe (mg)	2.7729
Energy (kJ)	811.9400
Ash (g)	2.2712
Caffeine (mg)	0.0000
Glycine (g)	0.2160
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8258
Fatty acids, total polyunsaturated (g)	1.1652
Vitamin E (alpha-tocopherol) (mg)	1.1189
Sucrose (g)	0.0192
Vitamin B-6 (mg)	0.2366
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4560
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7831
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1621
Folate, food (g)	45.3500
Fatty acids, total saturated 20:1 (g)	0.0173
Fatty acids, total monounsaturated (g)	2.0036
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7707
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	221.8527
Fatty acids, total polyunsaturated 16:1 c (g)	0.0992
Fatty acids, total saturated (g)	1.8728
Vitamin B-12 (g)	1.6333
Calcium, Ca (mg)	207.9733
Fatty acids, total saturated 10:0 (g)	0.0107
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	115.9500
Leucine (g)	0.5430
Folate, DFE (g)	45.3500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.2160
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6962
Manganese, Mn (mg)	0.0320
Protein (g)	30.8364
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8532
Betaine (mg)	0.1500
Phosphorus, P (mg)	341.0000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 375°F. | 2. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg. | 3. Do not unroll dough; separate long roll into 2 shorter rolls at center perforations. | 4. Unroll 1 roll until 1 rectangle can be separated from the roll. | 5. Refrigerate remaining dough. | 6. Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal. | 7. Cut rectangle into 6 (2 1/2 inch) squares. | 8. Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture. | 9. Fold dough over filling, forming triangle; press edges to seal. | 10. On ungreased cookie sheets, place triangles 2 inches apart. | 11. Repeat with remaining 3 dough rectangles and feta cheese mixture. | 12. Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese. | 13. Bake 9-11 minutes or until golden brown; serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
feta cheese basil tomato	4	ounces	crumbled	100.8667	0.0	22.44	0.5667
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
egg	1		beaten	71.5	0.36	6.28	4.755
crescent	1	can		-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25

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

Cooking in progress....

Greek Feta Crescent Triangles