Greek Style Leek Pie with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,636 cal. | (173 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 280 g | (241 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.8 g | (93 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 498.4 μg | (831 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 1,270 μg | (423 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 85.6 μg | (190 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 242 mg | (255 %) | ||
| Potassium | 3,730 mg | (93 %) | ||
| Calcium | 1,466 mg | (147 %) | ||
| Magnesium | 266 mg | (89 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 283 μg | (142 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 168.8 g | |||
| Uric acid | 828 mg | |||
| Cholesterol | 1,648 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 400 grams frozen Puff pastry dough
- 1 kilogram Leeks
- salt
- 200 milliliters Whipped cream
- 3 eggs
- 200 grams Feta
- 3 Tbsps breadcrumbs
- freshly ground peppers
- freshly grated Nutmeg
- butter (for the tart pan)
- 1 egg yolk
Preparation steps
Defrost the puff pastry. Preheat the oven to 180°C (approximately 350°F).
Trim the leek, rinse, and cut into 1 cm (approximately 1/2 inch) wide rings. Blanch in boiling salted water briefly, drain, rinse with cold water and drain well.
Whisk the cream with the eggs. Cut the feta into small cubes and mix with the leeks and breadcrumbs. Season with salt, pepper and nutmeg.
Roll 2/3 of the puff pastry on a floured surface to slightly larger than the tart pan and line the buttered tin with it, forming an edge. Fill with the leek mixture. Distribute evenly and roll out the remaining pastry to cover. Lay on top of the pie and press the edges firmly to seal. Brush the surface with egg yolk. Bake in the preheated oven for about 45 minutes, until golden brown. Remove from the oven, let cool slightly, remove from the tart pan and serve cut into pieces.
