Directions:
- Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
- Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
- Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
- Spinach should be deep green colour and stalks should be tender.
- Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
- Crumble feta into pan and stir well for a minute or two.
- Eggs should be cooked by then.
- Season with salt and pepper.
- Butter baking pan.
- If using phyllo, separate sheets, and brush each sheet individually with melted butter.
- Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
- If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
- If making bite-sized pies cut squares approximately 2 1/12 square.
- Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
- The filling should not be too wet or the pastry gets mushy.
- It should also not be too dry or the pie is not juicy enough.
- Put filling into pastry and bring edges up to enclose filling.
- (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
- Seal by crimping, tucking in, or any means that work.
- Score the top lightly, not enough to reach filling, and brush with egg.
- Bake in moderate oven until pastry is golden and done.
- Good hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.03 Kcal (733 kJ) | ||
| Calories from fat | 118.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 28.87mg | 10% | |
| Sodium | 86.82mg | 4% | |
| Potassium | 371.12mg | 8% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 8.67g | 17% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2.1mg | 12% | |
| Calcium | 216.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 119.5 Kcal (500 kJ) | ||
| Calories from fat | 81.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 20% | |
|---|---|---|---|
| Cholesterol | 19.71mg | 10% | |
| Sodium | 59.28mg | 4% | |
| Potassium | 253.38mg | 8% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 1.02g | 6% | |
| Dietary Fiber | 2.26g | 13% | |
| Protein | 5.92g | 17% | |
| Vitamin C | 4.7mg | 11% | |
| Vitamin A | 1.3mg | 63% | |
| Iron | 1.5mg | 12% | |
| Calcium | 148.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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