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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to a boil and add buckwheat, simmer for 20 minutes. | 2. Defrost spinach and drain well. | 3. Put spinach and dill in a food processor until well mixed. | 4. Add feta, pepper, lemon juice, and oil and mix. | 5. Add cooked buckwheat, mix again. | 6. Sauté onion and garlic in butter and oil until slightly browned; add garlic salt. | 7. Add to spinach mixture; mix. | 8. Brush sheets of phyllo dough with oil. | 9. Place 3 sheets into an 8-12 inch pan. | 10. Fill with spinach mixture. | 11. Place last sheet on top, brush with oil slightly. | 12. Cover with tin foil, bake for 35 minutes at 375°F. | 13. Take foil off, continue baking until browned, 5-10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buckwheat groat	3/4	cup		425.58	92.1885	14.4279	3.3333
water	1 1/2	cups		0.0	0.0	0.0	0.0
spinach	2	packages	defrosted frozen	-	-	-	-
dill	2	cups	chopped	614.88	111.2227	32.2157	29.3126
feta cheese	1/2 - 3/4			0.0	0.0	0.0	0.0
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		chopped	-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
olive oil	2	teaspoons		119.34	0.0	0.0	13.5
garlic salt				-	-	-	-
phyllo dough	4	sheets	defrosted	227.24	39.976	5.396	4.56
olive oil	3	tablespoons		119.34	0.0	0.0	13.5

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