Feta and Herb Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,165 cal. | (198 %) | ||
| Protein | 144 g | (147 %) | ||
| Fat | 255 g | (220 %) | ||
| Carbohydrates | 324 g | (216 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 8.8 μg | (44 %) | ||
| Vitamin E | 28.9 mg | (241 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 43.3 mg | (361 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,157 μg | (386 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 136.1 μg | (302 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 2,103 mg | (53 %) | ||
| Calcium | 1,509 mg | (151 %) | ||
| Magnesium | 289 mg | (96 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 236 μg | (118 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 101.4 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 1,324 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the filling
- 200 grams Feta
- 50 grams grated Mountain cheese (such as Gruyere)
- 100 grams Quark
- 200 milliliters Whipped cream
- 2 eggs
- 1 Tbsp herbes de Provence
- salt
- freshly ground peppers
- In addition
- olive oil (for the pan)
- Pastry flour (for work surface)
- 1 egg yolk (for brushing)
Preparation steps
For the dough: mix yeast with about 200 ml (approximately 3/4 cups) of lukewarm water. Combine flour with salt and nuts in a bowl. Add dissolved yeast, olive oil and egg and mix with a dough attachment of a mixer into a smooth dough. Cover and let rest for about 45 minutes in a warm place.
For the filling: combine crumbled feta with mountain cheese,quark, cream, eggs and Herbs de Provence until smooth. Season with salt and pepper.
Preheat the oven to 160 ° C convection preheat.
Divide dough into two parts. Roll out half of dough on a floured surface and line tart pan with it, making an edge all around. Top with the filling and smooth. Roll out 3/4 of remaining dough and cover filling with it, press the edges together firmly. Make ornaments out of remaining dough and arrange decoratively on top of the pie. Brush pie with beaten egg yolk and bake in preheated oven at 160°C (approximately 325°F) for about 1 hour or until golden brown. If pie browns too quickly, cover with aluminum foil.
Remove from oven and let cool slightly. Loosen from the pan and transfer to a plate. Serve warm or cold.
