Lunch
Spanakopita (spinach pie) with yoghurt and salad
561 kcal31 g protein3 ingredients90 minutes
Vegetarian
Standard portion: 561 kcal and 31 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Spanakopita (spinach pie) | 1 recipe portion (≈ 200 g) | 418 | |
| Strained yoghurt 2% fatSwap for: Strained yoghurt 0% fat, Strained yoghurt, full fat, Cow's milk yoghurt 1.5–2% fat (not strained), Plant-based soya dessert | 1 small pot (150 g) | 108 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve Spanakopita (spinach pie). Serve with strained yoghurt 2% fat. Serve with salad and lemon.
The recipe for the whole pot: Spanakopita (spinach pie)
8 servings · 90 minutes
- Filo pastry1 packet · 450 g
- Spinach1 kg · 1000 g
- Spring onions6 · 90 g
- Onion1 medium · 110 g
- Dill1 bunch · 30 g
- Feta300 g
- Eggs2 · 100 g
- Olive oil5 tablespoons (for the filling and the filo sheets) · 69 g
Seasoning: pepper
- Wash and chop the spinach, rub it with a little salt and squeeze it well.
- Mix with the finely chopped onions, the dill, the crumbled feta, the eggs and 3 tablespoons of oil.
- Lay half the sheets in an oiled baking tin, brushing each sheet with a little oil.
- Spread the filling over and cover with the remaining sheets, brushing these too.
- Score into 8 pieces and bake at 180°C for 50–60 minutes.
The spinach is squeezed (yield 0.6, estimate); the salt used for squeezing goes with the water and is not counted. No added salt: the feta is salty.
