Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 16 ounces feta cheese cut into pieces
- 3 cups white béchamel sauce
- 6 eggs
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 4 tablespoons butter
- ½ cup chopped parsley
- 1 package filo dough
Directions
Crush feta to a paste then add sauce and eggs while stirring well.
Add salt, pepper and nutmeg.
Line baking pan with oil then place about 10 sheets of buttered dough in baking dish.
Pour batter and flatten with a spatula then continue with the rest of the filo sheets.
Bake at 350°F for 30 minutes.
Cool then cut into squares and serve.
Category:Cathy's Recipes
Category:Greek Vegetarian
Category:Savory pie Recipes
Category:Phyllo Recipes
Category:Feta Recipes
Category:Egg Recipes