Filo dough and feta pie
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 13.31 g | (14 %) | ||
| Fat | 40.06 g | (35 %) | ||
| Carbohydrates | 23.33 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.05 g | (10 %) |
| Vitamin A | 403.13 mg | (50,391 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 3.75 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134.6 μg | (45 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 1.82 μg | (4 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 17.41 mg | (18 %) | ||
| Potassium | 414.96 mg | (10 %) | ||
| Calcium | 402.21 mg | (40 %) | ||
| Magnesium | 60.95 mg | (20 %) | ||
| Iron | 3.82 mg | (25 %) | ||
| Zinc | 1.98 mg | (25 %) | ||
| Saturated fatty acids | 16.08 g | |||
| Cholesterol | 71.38 mg |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Trim and rinse the leeks and cut into thin rings. Peel the garlic and finely chop. Rinse the arugula, spin dry and chop coarsely. Heat the oil in a pan and sauté the leeks and the garlic about 3 minutes. Mix in the arugula, and season with salt, pepper and dill. Remove from heat and let cool slightly. Crumble the feta and add to the mixture with the pine nuts.
Remove the filo dough sheets from the package, sprinkle with water, cover with a damp cloth and let it rest for about 30 minutes so that they are smooth. Brush four ramekins with butter. Cut the dough sheet to fit the ramekins and large enough to fold over and cover the center, place them in the molds and brush with butter. Spoon the filling into each dough-lined ramekin and fold over the extra dough to cover the filling. Again, brush with a little butter. Bake for 15-20 minutes until golden. Remove from the oven, release from the ramekins, cut into pieces and serve.