Savory Filo Pie with Leeks and Feta
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
640
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 93.3 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 stalks Leeks
- 3 garlic cloves
- 100 grams dried, pickled Tomatoes (in oil)
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- Nutmeg
- 350 grams Filo dough
- 50 grams melted butter
- 200 grams Feta
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the leeks, shake dry and cut into small rings. Peel and finely chop the garlic. Drain the tomatoes and cut into narrow strips. In a pan, heat the oil and sauté the leeks, garlic and tomatoes 1-2 minutes. Season with salt, pepper and nutmeg, remove from heat and let cool slightly.
2.
Line 4 oven-safe ramekins with parchment paper, then line with puff pastry layers (with butter in between) about halfway up the sides. Spread the leek mixture onto the dough and crumble the feta on top. Fold any excess dough toward the center and brush with remaining butter. Bake for 15-20 minutes until golden. Remove from the ramekins and serve cut into pieces.
