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Ingredients
- Rice: 20 minutes
- Spinach & feta terrine
- 2 Tbsp olive oil
- 1/4 cup dry breadcrumbs
- 500g (18 oz) fresh spinach leaves
- 1 large leek, white and light green part
- 4 large eggs
- 125g (about 4 1/2 oz) feta
- 180g (3/4 cup) Greek yoghurt
- 1 Tbsp all-purpose (plain) flour
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 1 tsp lemon juice
- freshly ground black pepper
- pinch salt, if needed
- 1 cup long grain parboiled rice
- 2 cups vegetable stock
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 Tbsp finely chopped fresh flat-leaf parsley
View Full Recipe at Pizzarossa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1562g | |
| Calories 1066 | |
| Calories from Fat 621 | 58% |
| Total Fat 70.08g | 88% |
| Saturated Fat 16.29g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 858mg | 286% |
| Sodium 3085mg | 129% |
| Potassium 4119mg | 118% |
| Total Carbs 66.94g | 18% |
| Dietary Fiber 15.4g | 51% |
| Sugars 18.71g | 12% |
| Protein 53.81g | 86% |
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