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Spinach Souffle Diamonds

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.56
Energy (kCal)1365.72
Carbohydrates (g)151.356
Total fats (g)71.28
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°. | 2. Lay one sheet of filo dough on a 15x10x1-inch jelly-roll pan With a pastry brush, lightly coat with melted butter; repeat process with five more sheets of dough. | 3. In a medium bowl, combine both packages of spinach souffle and chopped water chestnuts, stirring to combine Gently spread spinach mixture evenly over prepared filo, making sure to spread spinach to edges. | 4. Top with one sheet of filo and lightly brush with butter; repeat process with remaining filo. | 5. With tip of a very sharp knife, gently score top with diagonal lines, without cutting completely through, forming 48 diamond shapes. | 6. Bake for 30 minutes. | 7. Remove from oven and cool slightly; cut all the way through the scoring marks and separate into individual pieces. | 8. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 12 sheets thawed 681.72 119.928 16.188 13.68
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    spinach souffle 2 packages thawed - - - -
    water chestnut 1 can drained chopped - - - -

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



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