Photo: Sorin Gheorghita
spanakopita triangles + then some
28 ingredients
openrecipes
Apparently, isn’t as “normal” as I would have thought, but then again, I am the last person one should be using a yardstick of kitchen normality, or not as long as I am or with a mini-oven and a single, eensy counter.
Estimated Nutrition (whole recipe, rough)
704
Calories
28g
Protein
53g
Fat
38g
Carbs
Counts 18 of 22 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Fennel | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | 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 tablespoon unsalted butter
- 1/2 cup sliced green onions
- 1 clove garlic, minced
- 1 pound fresh spinach (coarse stems removed if ‘grown-up’ spinach; baby spinach can be used in full)
- 3/4 pound feta, crumbled
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 3/4 cup sliced green onions
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and chopped small
- 1/2 pound fresh button mushrooms, brushed clean and chopped small
- 5 ounces blue cheese crumbles
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 teaspoon fennel seeds
- 2 large yellow onions, chopped small
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 heaping tablespoon Dijon mustard
- 4 ounces goat cheese, at room temperature
- Filling of choice
- 10 (17- by 12-inch) phyllo sheets, thawed if frozen
- 1 stick (1/2 cup) butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes