This recipe has Fat (total lipid) as 131% and Sodium as 111% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 66.5% of RDA
• Carbs: 42.4% of RDA
• Fat (total lipid): 131% of RDA
• Fiber: 29.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 25.6% of RDA
• Sodium: 111% of RDA
• Sugar: 8.2% of RDA
• Vitamin A (IU): 159% of RDA
• Vitamin B6: 22.7% of RDA
• Vitamin C: 49.7% of RDA
• Iron: 0.0% of RDA
• Magnesium: 35.9% of RDA
• Manganese: 34.1% of RDA
• Niacin: 66.0% of RDA
• Potassium: 20.3% of RDA
• Zinc: 26.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Heat oven to 400˚
PREPARING THE DOUGH
In a bowl, whisk together flour, 1 1⁄2 tsp. salt, and sugar.
Make a well in center; pour in 2 tbsp. oil, soda, vodka, and vinegar. Stir to make a dough.
Knead dough on a floured surface until smooth. Divide into 6 balls.
Cover dough balls with a damp tea towel; let rest 30 minutes.
Start to roll out a dough ball using a thin rod or dowel.
Continue rolling dough, occasionally stretching it across the dowel, and turning it 90˚ after each roll, to create a 14" phyllo circle about 1⁄16" thick.
Grease a 12" cake pan with 2 tbsp. oil.
Transfer phyllo circle to pan; let edges hang over; brush with 2 tbsp. oil.
Roll second dough sheet to match first; lay it on top of first sheet. Brush with 2 tbsp. oil. (Alternatively, cut store-bought phyllo into two 11" x 15" sheets; layer them in a 9" x 13" baking dish, brushing each with oil.)
PREPARING THE FILLING
Heat 1⁄2 cup oil in a pot over medium-high heat.
Add scallions and garlic; cook until soft, 3–4 minutes.
Add chard and herbs; cook, stirring, until tender, 12–15 minutes. Season with salt and pepper; cool.
Stir in feta. Spread a third of the greens in pan.
BAKING THE DOUGH
Roll out two more dough balls into 12" circles about 1⁄16" thick (or cut 4 store-bought phyllo sheets into 9" x 13" rectangles).
Transfer to baking sheets; bake until golden, 4–6 minutes.
Cool. Place 1 baked phyllo sheet (or 2 store-bought sheets) on top of greens; cover with half the remaining greens. Top with remaining sheet(s) and greens.
BAKING THE DISH
Roll 2 remaining balls into 12" circles about 1⁄16" thick (or cut 2 store-bought phyllo sheets into 9" x 13" rectangles).
Cover greens with 1 phyllo sheet; brush with 2 tbsp. oil and score pie to vent.
Top with remaining phyllo; fold phyllo hanging over edges onto top of pie; brush with 1 tbsp. oil.
Bake 20 minutes. Reduce heat to 350˚; bake until golden brown, 18–20 minutes. Let cool slightly.
This recipe has the following nutrient totals:
Protein 28.8 g
Carbohydrates 117 g
Iron 0 mg
Fiber 8.13 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.