Directions:
- Line a 9x5-inch loaf pan with plastic wrap.
- In a large nonstick frying pan sprayed with vegetable spray, heat oil over medium-high heat.
- Add garlic, leeks and carrots;cook 3 minutes, stirring occasionally.
- Stir in mushrooms, sherry, dill, oregano and pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots are tender and liquid is absorbed.
- Remove from heat.
- Transfer vegetable mixture to a food processor.
- Add feta, cream cheese, ricotta and lemon juice; puree until smooth.
- Spoon into prepared loaf pan.
- Cover and chill until firm.
- Invert onto serving platter; sprinkle with chopped dill.
- Serve with crackers, bread or vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.54 Kcal (639 kJ) | ||
| Calories from fat | 66.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 45.11mg | 15% | |
| Sodium | 150.19mg | 6% | |
| Potassium | 160.84mg | 3% | |
| Total Carbs | 5.18g | 2% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.46 Kcal (768 kJ) | ||
| Calories from fat | 79.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 11% | |
|---|---|---|---|
| Cholesterol | 54.26mg | 15% | |
| Sodium | 180.65mg | 6% | |
| Potassium | 193.46mg | 3% | |
| Total Carbs | 6.23g | 2% | |
| Sugars | 1.55g | 5% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 13.11g | 22% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 14% | |
| Calcium | 89.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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