Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 kg corn flour
- 1 kg of spinach
- 1/2 kg of leeks
- Butter
- Oil
- 200 gr ground hard cheese
- Salt
- =
Directions
We wash the spinach, then finely cut it. We cut the leeks in round pieces. We mix leeks and spinach, pour salt in them and mix and them put aside. Ten minutes later, we squeeze them until their juices are removed. In the meantime, we pour the flour in a pot, add some salt adn water, and create a mush. We add the cheese and stir well. We butter a baking pan and spread half of our mush on the bottom of it, with a spoon. We spread the vegetables on top of the mixture. We smear with olive oil and spread the rest of the mush on top of that, making sure the vegetables are properly covered. We pour olive oil on the surface and bake at 200 degrees, until it gets arosy colour. We serve it hot. It goes great with yoghurt.