Spinach, Feta & Toasted Pine Nut Pie
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 258 kcal | 13% |
| Fat | 17.9 g | 26% |
| of which saturates | 7.2 g | 36% |
| Carbohydrate | 15.6 g | 6% |
| of which sugars | 1.1 g | 1% |
| Fibre | 4.1 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 26 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Spinach (14%), Mature Cheddar Cheese (Milk), Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin), Sautéed Onion (Onions, Rapeseed Oil), Feta Cheese (Milk) (10%), Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil), Free Range Whole Egg, Red Peppers (4.5%), Spelt Flour (Wheat), Dried Skimmed Milk, Butter (Milk), Cornflour, Double Cream (Milk), Pine Nuts, Brown Linseeds, Golden Linseeds, Poppy Seeds, Salt, Nutmeg, Black Pepper, Cayenne Pepper, Paprika, Mustard Powder
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetables pies”: 2.54 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.