Spinach and Sorrel Spanakopita - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 (10-oz) package frozen chopped spinach
- 1 cup chopped scallions
- 1 tablespoon olive oil
- 1/4 pound fresh sorrel leaves, chopped (2 packed cups)
- 1 egg yolk, lightly beaten
- 8 ounces feta, crumbled (1 cup)
- 1/4 teaspoon ground nutmeg
- 3 tablespoons chopped fresh dill, or to taste
- Freshly ground black pepper
Instructions
- Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
- Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
- Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.
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