Feta and Olive Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,496 cal. | (166 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 241 g | (208 %) | ||
| Carbohydrates | 223 g | (149 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 16.5 mg | (138 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 365 μg | (122 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 69.7 μg | (155 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,856 mg | (46 %) | ||
| Calcium | 1,357 mg | (136 %) | ||
| Magnesium | 298 mg | (99 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 132 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 1,152 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
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.
Mix the flour with the cornstarch, baking powder and cheese. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Grease the baking pan, dust with flour and tap out any excess.
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.
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.
