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mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4349 kcal 217 %
  • Fat 338 g 520 %
  • Saturated 96 g 478 %
  • Carbs 270 g 90 %
  • Fiber 13 g 54 %
  • Protein 71 g 142 %
  • Cholesterol 354 mg 118 %
  • Sodium 3706 mg 154 %
  • Calcium 1082 mg 108 %
  • Magnesium 186 mg 44 %
  • Potassium 1564 mg 33 %
  • Iron 21 mg 116 %
  • Zinc 9 mg 81 %
  • Phosphorus 1098 mg 157 %
  • Vitamin A 460 µg 51 %
  • Vitamin C 24 mg 27 %
  • Thiamin (B1) 2 mg 201 %
  • Riboflavin (B2) 3 mg 245 %
  • Niacin (B3) 25 mg 155 %
  • Vitamin B6 1 mg 85 %
  • Folate equivalent (total) 715 µg 179 %
  • Vitamin B12 3 µg 136 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 17 mg 114 %
  • Vitamin K 162 µg 135 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta Tapenade Tarte Soleil recipes

Ingredients

  • 1/2 cup sundried tomatoes in oil, drained
  • 1/3 cup pitted kalamata olives
  • 1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
  • 1 large garlic clove, peeled
  • 1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
  • salt
  • freshly ground black pepper
  • 2 packages puffed pastry (leave in fridge overnight to thaw)
  • 1 egg yolk beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon sesame or poppy seeds to sprinkle (optional)
  • 6 ounces feta, crumbled
  • 2 ounces cream cheese, cold is fine
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon coarse or kosher salt
  • freshly ground black pepper

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