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10Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 russet potato (large, peeled)
- 4 large eggs (at room temperature)
- 1/4 cup milk
- salt (to taste)
- freshly ground black pepper (to taste)
- 2 sheets filo dough
- 2 shallots (peeled and chopped)
- 5 cups frozen spinach (thawed and drained well)
- 1 medium tomato (rinsed; trimmed and chopped)
- 1/2 cup gruyère cheese (grated)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium350mg15% |
| Potassium1000mg29% |
| Protein16g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A320% |
| Vitamin C30% |
| Calcium30% |
| Iron25% |
* 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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Reviews(1)
Jo Maddocks 5 years ago
This tastes really lovely but with four eggs it took much longer to cook than the 25-30 mins stated as the egg was still raw. It says cooked when set but because the filo pastry is sealed in the pie dish you have no way of checking whether eggs are set! I cut the pie in half to check but then the fragile filo pastry broke up! Not sure how to cook longer without burning and ruining the lovely pastry! Less egg mixture next time I think.