Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pastry | 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
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- One pack of very thin Filo pastry (obtained from a specialist deli)
- 1 Kg / 2 lb of spinach, either frozen or fresh
- 1 kg / 2 lb of fιta cheese
- 250g / 1/2lb of butter or margarine
- 2 cloves of garlic or garlic power
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Directions
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the fιta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/fιta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.