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Spinach Torte
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Rating: 5/5 (3 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Mediterranean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 305
% Daily Value**
Total Fat 26g
Saturated Fat 14g
Unsaturated Fat 2g
Cholesterol 164mg
Sodium 322mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 2g
Protein 7g
Vitamin A  39%Vitamin C  10%
Calcium  7%Iron  10%
Potassium  6%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach Torte

Date Added: June 03, 2018


1/4 Cup Unsalted Butter
1 Teaspoon Dill
2 Eggs beaten
3 Tablespoons Vegetable Oil
1 Clove Of Garlic peeled and minced
1/2 Yellow Onion peeled and chopped
1/2 Package Filo Dough room temperature
1 Pound Spinach coarsely chopped
1/2 Cup Dry Bread Crumbs (unseasoned)
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1. Preheat oven 400F.

2. Heat oil in skillet large enough to hold spinach.

3. Saute garlic and onion in skillet over medium heat until golden.

4. Add spinach to pan and stir over medium heat until spinach is reduced and cooked.

5. Drain in colander. Meanwhile, beat eggs until frothy.

6. Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture.

7. Cool. In a small saucepan,melt butter. Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use).

8. Separate three sheets of Phyllo dough and place on counter.

9. Using a pastry brush,sparingly coat top layer with butter.

10. Sprinkle with a tablespoon of breadcrumbs.

11. Separate three more sheets of Phyllo on top of the first layer.

12. Again, lightly brush with melted butter.Sprinkle with bread crumbs.

13. Continue six times, or until you have counted a total of 18 layers of Phyllo.

14. Evenly spread out spinach mixture onto the top.

15. Starting with the long end,roll up as a jelly roll, keeping it as tight as you can.

16. Place on buttered baking sheet seam side down.

17. Bake immediately in oven 25 minutes. To serve, slice in one inch interval diagonally.(Serves 4 as a side dish).

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Dietary Notes:
This recipe is high in Vitamin A with 39% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Garlic, Onion allergies.
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