Spanakopita Eggplant Gyros
with a spinach feta mixture served with a Greek style salad
Informations supplémentaires
30 min.
|
469 kcal
|
easy
|
|
Printable version
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!
0.5unitEggplant(s)
2unitPita(s)
100gBaby Spinach
2unitLebanese Cucumber(s)
1unitGreek Yogourt 2%
80gFeta Cheese
30mlCornstarch
0.5unitYellow Onion(s)
1unitTomato(es)
0.5unitOregano
1unitHummus
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