Buttery Feta-filled Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 936 kcal | (45 %) | ||
| Protein | 22.86 g | (23 %) | ||
| Fat | 67.51 g | (58 %) | ||
| Carbohydrates | 58.21 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.11 g | (4 %) |
| Vitamin A | 342.51 mg | (42,814 %) | ||
| Vitamin D | 2.01 μg | (10 %) | ||
| Vitamin E | 5.46 mg | (46 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 1.09 mg | (99 %) | ||
| Niacin | 9.62 mg | (80 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 144.32 μg | (48 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 2.18 μg | (73 %) | ||
| Vitamin C | 2.04 mg | (2 %) | ||
| Potassium | 172.02 mg | (4 %) | ||
| Calcium | 338.4 mg | (34 %) | ||
| Magnesium | 47.92 mg | (16 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 2.68 mg | (34 %) | ||
| Saturated fatty acids | 27.55 g | |||
| Cholesterol | 241.88 mg |
Ingredients
- Ingredients
- 400 grams frozen Puff pastry dough
- 150 grams Long grain rice
- salt
- 250 grams soft Feta
- 4 eggs
- 2 bunches fresh mint
- freshly ground peppers
- Fat (for the baking dish)
- 60 grams melted butter
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Defrost the puff pastry.
In a saucepan, bring 300 ml (approximately 1 1/4 cups) salted water to a boil. Add the rice, reduce to a simmer and cook until tender, about 25 minutes. Transfer to a bowl and let cool. In another bowl, mash the feta cheese with a fork and stir in the egg. Rinse the mint, shake dry, pluck off the leaves and chop finely. Add the cheese mixture and the mint to the rice, season with salt and pepper.
Grease a 20 x 30 cm (approximately 8 x 12-inch) baking dish. Place the sheets of puff pastry on a floured surface next to each other, roll out thinly and cut into 4 equal rectangles, each the size of the baking dish.
Place one rectangle in the pan, spread one-third of the rice mixture on top and drizzle with a little melted butter. Continue layering until all the ingredients are used, finishing with a layer of the puff pastry. Brush the surface with the remaining butter and bake until golden brown and puffed, 30-35 minutes. Serve cut into pieces.
