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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. | 2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. | 3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter. | 4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese tortellini	2	packages		-	-	-	-
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
baby spinach leaf	1	pound		403.4676	0.0	89.7602	2.2667
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
red onion	1/2	cup	slivered	-	-	-	-

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