Feta cutlet with spinach-tomato-vegetables

Name: Feta cutlet with spinach-tomato-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 200 ml Olive oil; 500 g deep-frozen leaf spinach; 300 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Kritharaki noodles; 2 packages (200 g each) Feta cheese; 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
200 ml Olive oil
500 g deep-frozen leaf spinach
300 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Kritharaki noodles
2 packages (200 g each) Feta cheese
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Breadcrumbs

Directions

1
Peel and chop the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic briefly until transparent. Add spinach with 6 tbsp. water, cover and defrost for about 10 minutes, cook and stir occasionally. Wash the tomatoes and add after about 5 minutes. Season with salt and pepper.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Cut the cheese in half horizontally. Whisk eggs. Turn cheese slices one after the other in flour, egg and breadcrumbs.
3
Heat 200 ml oil in a large frying pan. Fry cheese slices in portions for about 5 minutes. Drain the pasta, add to the vegetables and fold in. Arrange feta and noodle vegetables.

Nutrition Facts

KCAL
680 kcal

CARBS
52 g

FATS
37 g

PROTEINS
31 g

Feta cutlet with spinach-tomato-vegetables

Ingredients

Directions

Nutrition Facts

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