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|Filo pastry||250 Gram|
|Spinach||1 Bunch (100 gm)|
|Eggs||3 , beaten|
|Shallots||1⁄2 Cup (8 tbs), finely chopped|
|Feta cheese||250 Gram, chopped|
|Ground nutmeg||1 Teaspoon|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|Unsalted butter||125 Gram|
Calories 754 Calories from Fat 444
% Daily Value*
Total Fat 50 g77.4%
Saturated Fat 30.8 g153.9%
Trans Fat 0 g
Cholesterol 297.6 mg99.2%
Sodium 1222.8 mg50.9%
Total Carbohydrates 53 g17.8%
Dietary Fiber 3.4 g13.5%
Sugars 7.4 g
Protein 22 g43.5%
Vitamin A 91.2% Vitamin C 38.7%
Calcium 39.6% Iron 20.7%
*Based on a 2000 Calorie diet
Steam spinach about 5 minutes, drain, then chops.
Finely chop onions and fry in butter until golden brown.
Combine eggs, shallots, cheese, nutmeg and parsley.
Add onions, spinach and season with salt and pepper to taste.
Melt unsalted butter and brush a little over two shallow 20cm square or one lamington tin.
Fold one sheet of the filo pastry in half and place in the tin.
Trim pastry to fit.
Brush with butter.
Repeat this process in tins until half pastry is used.
Spread filling over the pastry and cover with remaining filo pastry, each layer folded and brushed with butter as before.
Trim pastry edges to fit tin neatly.
Cut into 4cm squares.
Bake in a moderately hot oven 190C (375F) for about 1 hour or until pastry is golden brown and puffed.
Cut through squares while still hot and serve immediately.
Makes about 40.