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Spanakopita Eggplant Gyros

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Spanakopita Eggplant Gyros

with a spinach feta mixture served with a Greek style salad

Informations supplémentaires
30 min. | 469 kcal | easy | Family, Vegetarian |
1. Setup Cut the eggplant into small cubes. Roughly chop the spinach. Crumble the feta. Thinly slice the onion. Put in a bowl of water until step 5 for a milder taste. Grate 1 cucumber. Cut the other cucumber in slices. Cut the tomato into small cubes. Chop the oregano.
2. Cook the eggplant Mix the eggplant cubes with the cornstarch. Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant cubes for 6-7 minutes until browned and crispy. Put on a paper towel. Add salt.
3. Cook the spinach In another pan, heat a drizzle of oil on medium. Cook the spinach and feta 2-4 minutes until the feta has softened.
4. Mix the sauce Mix the yogurt with the hummus, grated cucumber, 1 tbsp of water, salt and pepper to taste.
5. Make the salad Mix the tomato cubes with the onion to taste, sliced cucumber and fresh oregano. Add a drizzle of oil, salt and pepper.
6. Plate your dish Heat the pita bread to taste. Garnish with the yogurt sauce, the spinach mixture and the eggplant cubes. Serve the pita with the salad. Bon appétit!
0.5 unit Eggplant(s)
2 unit Pita(s)
100 g Baby Spinach
2 unit Lebanese Cucumber(s)
1 unit Greek Yogourt 2%
80 g Feta Cheese
30 ml Cornstarch
0.5 unit Yellow Onion(s)
1 unit Tomato(es)
0.5 unit Oregano
1 unit Hummus
What you need pans, bowls, box grater, tongs
469 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 56g
19%
fat 22g
34%
cholesterol 24mg
8%
fiber 14g
56%
protein 17g
saturated 6g
30%
sodium 519mg
22%
sugar 23g
trans 0g