Feta and Olive Bread

0
Average: 0 (0 votes)
(0 votes)
Feta and Olive Bread
share Share
print
bookmark_border Copy URL
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
278
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein8.55 g(9 %)
Fat18.71 g(16 %)
Carbohydrates20.18 g(13 %)
Sugar added0 g(0 %)
Roughage0.89 g(3 %)
Vitamin A187.88 mg(23,485 %)
Vitamin D0.63 μg(3 %)
Vitamin E1.75 mg(15 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.14 mg(18 %)
Vitamin B₆0.09 mg(6 %)
Folate20.47 μg(7 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C4.1 mg(4 %)
Potassium176.28 mg(4 %)
Calcium202.78 mg(20 %)
Magnesium32.59 mg(11 %)
Iron1.6 mg(11 %)
Iodine15.18 μg(8 %)
Zinc0.86 mg(11 %)
Saturated fatty acids10.07 g
Cholesterol81.73 mg

Ingredients

for
1
Ingredients
100 grams black Olives (pitted)
100 grams dried tomatoes (in oil)
2 fresh tomatoes
50 grams Pumpkin seed
150 grams Feta
200 grams Pastry flour
50 grams cornstarch
3 tsps Baking powder
50 grams grated Hard cheese (such as Gouda)
salt
peppers
softened butter (for the mold)
Pastry flour (for the mold)
150 grams butter
3 eggs
100 milliliters milk
How healthy are the main ingredients?
FetaOlivetomatoPumpkin seedtomatosalt

Preparation steps

1.

Drain the olives well. Remove the dried tomatoes from the oil, drain and cut into strips. Rinse the fresh tomatoes, cut into quarters, remove seeds and cut into strips. Toast the pumpkin seeds in a dry pan until fragrant. Cut the feta into cubes.

2.

Mix the flour with the cornstarch, baking powder and cheese. Season with salt and pepper.

3.

Preheat the oven to 180°C (approximately 350°F). Grease the baking pan, dust with flour and tap out any excess. 

4.

Melt the butter. Beat the eggs with an electric mixer, then add the milk and butter. Carefully stir in the olives, fresh and dried tomatoes, pumpkin seeds and feta. Fill the pan and smooth the surface, then bake on the lower rack for 1 hour.

5.

Allow to cool for about 10 minutes in the pan then remove to a wire rack and allow to cool before serving, if desired. Serve with a green salad.