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SpanikoPITA
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with a sliced tomato and cucumber salad.
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Diet Type: Vegetarian
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Ingredients:
4 packages frozen spinach, cooked and drained2 tablespoons olive oil1 large Spanish onion, chopped2 bunches scallions, trimmed and finely chopped1/2 cup chopped parsley1/2 cup chopped fresh dill 4 egg whites1/2 pound Feta Cheese, crumbled1/2 cup ricotta cheese1/4 cup Greek black olives, pitted and finely chopped2 pieces large pita bread cut in half
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 350 degrees.
Drain cooked spinach in colander. When cool enough to handle, squeeze out as much water as possible. Chop and set aside.
Heat oil and sauté onions and scallions until soft but not brown, about 3 minutes.
Add spinach, parsley, and dill, and cook, stirring until spinach has wilted, about 2-3 minutes.
Remove from heat, transfer to a bowl and let cool.
In a separate bowl, lightly beat egg whites. Add cheeses and chopped olives and blend well.
Combine egg-cheese mixture with spinach.
Slice open the top half of the small pitas, or cut the large pitas in half.
Stuff spinach mixture into pitas and place in a loaf pan or casserole dish, standing upright as much as possible, leaning against one another.
Cover with foil and bake until set and heated through, about 30 minutes.
Let cool slightly before eating. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 458
Calories from Fat 216
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% Daily Value*
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| | Total Fat 24g | 37% | | | Saturated Fat 11g | 56% | | | Mono Fat 9g | | | | Cholesterol 60mg | 20% | | | Sodium 1190mg | 50% | | | Total Carbs 40g | 13% | | | Dietary Fiber 13g | 52% | | | Protein 28g | | | | Iron | 58% | | | Calcium | 73% | | | Vitamin C | 98% | | | Vitamin E | 22% | | | Vitamin A | 230% | | | Vitamin B-12 | 18% | | | Vitamin B-6 | 40% | | | Pantothenic acid | 13% | | | Niacin | 16% | | | Riboflavin | 71% | | | Thiamin | 33% | | | Folate | 103% | | | Selenium | 69% | | | Manganese | 140% | | | Copper | 25% | | | Zinc | 27% | | | Potassium | 37% | | | Phosphorus | 45% | | | Magnesium | 55% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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