Spinach bake
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
A light bake of spinach, eggs and cheese; serve warm in 4 portions.
4 servingsFinal yield 1,050 g
Ingredients
- 500 gSpinach, raw
- 220 gEgg, whole, raw, fresh
- 200 gMilk, whole, 3.25% milkfat, with added vitamin D
- 140 gCheese, feta
- 100 gOnions, raw
- 5 gOil, olive, salad or cooking
- 2 gSalt, table
Method
- Preheat the oven to 180 °C. Finely dice the onion and soften it in 10 g oil for five minutes. Add washed spinach and stir until wilted and the excess liquid evaporates.
- Whisk eggs with milk and salt, then fold in the slightly cooled spinach and crumbled feta.
- Pour into a shallow baking dish and bake at 180 °C for about 30 minutes, until the centre is set and no longer liquid.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,006.8 kcal
- Protein
- 69.2 g
- Fat
- 64.6 g
- Total carbohydrate (by difference)
- 44.1 g
- Total dietary fibre (USDA)
- 12.7 g
- Saturated fatty acids
- 30.3 g
- Sodium
- 3,167.3 mg
- Salt (sodium × 2.5)
- 7.9 g
Per serving
- Energy
- 251.7 kcal
- Protein
- 17.3 g
- Fat
- 16.1 g
- Total carbohydrate (by difference)
- 11 g
- Total dietary fibre (USDA)
- 3.2 g
- Saturated fatty acids
- 7.6 g
- Sodium
- 791.8 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 95.9 kcal
- Protein
- 6.6 g
- Fat
- 6.1 g
- Total carbohydrate (by difference)
- 4.2 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 2.9 g
- Sodium
- 301.6 mg
- Salt (sodium × 2.5)
- 0.75 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal