Spinach Feta Filling Recipe
Ingredients
| Frozen chopped spinach | 10 Ounce | |
| Finely chopped yellow onion | 1⁄2 Cup (8 tbs) | |
| Olive oil | 3 Tablespoon | |
| Nutmeg | To Taste | |
| Freshly ground black pepper | To Taste | |
| Finely chopped fresh dill/Fresh mint | 1⁄2 Cup (8 tbs) | |
| Ricotta cheese | 1⁄3 Cup (5.33 tbs) | |
| Feta cheese | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 762 Calories from Fat 576
% Daily Value*
Total Fat 65 g100.5%
Saturated Fat 19.1 g95.6%
Trans Fat 0 g
Cholesterol 75.2 mg25.1%
Sodium 1108 mg46.2%
Total Carbohydrates 27 g9%
Dietary Fiber 8.8 g35.4%
Sugars 8.3 g
Protein 24 g48.6%
Vitamin A 549.2% Vitamin C 154.4%
Calcium 67.9% Iron 52%
*Based on a 2000 Calorie diet
Directions
Drain it, then squeeze out as much remaining moisture as possible with your hands.
Saute the onion in the olive oil until tender and golden, about 20 minutes.
Add the spinach and cook over low heat, stirring constantly, for 10 to 15 minutes, or until mixture is dry.
Season to taste with nutmeg, salt and pepper, and scrape out into a bowl.
Cool to room temperature.
Stir in the dill or mint, the ricotta, and finally the feta, crumbled into small pieces.
Taste and correct seasoning.
Use as a filling for phyllo triangles.
Chef
