Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
431
Calories
22g
Protein
36g
Fat
5g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. spinach, tough stems removed,
- coarsely chopped
- 1 1/2 cups crumbled feta cheese
- 1/2 cup grated kefalotiri, Parmigiano-
- Reggiano or pecorino cheese
- 4 eggs, lightly beaten
- 2 Tbs. chopped fresh mint
- 1/2 tsp. ground nutmeg
- Salt and freshly ground pepper, to taste
- 1/2 lb. filo dough (20 sheets), thawed if frozen
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes