Spicy Cheese Filled Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,028 cal. | (49 %) | ||
| Protein | 42.03 g | (43 %) | ||
| Fat | 59.94 g | (52 %) | ||
| Carbohydrates | 85.82 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.53 g | (5 %) |
| Vitamin A | 315.08 mg | (39,385 %) | ||
| Vitamin D | 1.38 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 1.33 mg | (121 %) | ||
| Niacin | 10.64 mg | (89 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 77.77 μg | (26 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.41 μg | (80 %) | ||
| Vitamin C | 9.79 mg | (10 %) | ||
| Potassium | 615.38 mg | (15 %) | ||
| Calcium | 689.71 mg | (69 %) | ||
| Magnesium | 139.66 mg | (47 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 5.08 mg | (64 %) | ||
| Saturated fatty acids | 23.75 g | |||
| Cholesterol | 191.5 mg |
Ingredients
- For the dough
- 400 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 50 milliliters olive oil (and oil for brushing)
- Pastry flour (for the work surface)
- For the filling
- 2 handfuls parsley
- 2 sprigs Sage
- 400 grams Feta
- 2 Tbsps olive oil
- 80 grams Pumpkin seed
- peppers
- salt
- 200 grams Ricotta cheese
Preparation steps
For the dough, mix the flour, eggs, salt, oil and about 200 ml (approximately 7 ounces) of lukewarm water into a smooth dough. If the dough does not hold together, add a little water. Roll the dough into a ball, brush it with oil and let it rest, covered with a bowl, for about 30 minutes.
For the filling, rinse the herbs, pat dry, remove the leaves and coarsely chop. Dice the feta cheese into small cubes and mix with the herbs, the oil and pumpkin seeds. Season with pepper and a little salt.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough onto a floured surface to about a 3-4 mm (approximately 1/10 inch) thick rectangle. Coat the dough with the well-drained ricotta and evenly distribute the filling on top. Shape into a roll and cut them into about 20, approximately 3 cm (approximately 1 inch) slices. Roughly form the disk into dumplings and place on an oiled baking sheet. Brush the dough with oil and bake until golden brown, about 25 minutes, in the oven.
Carefully remove from the baking sheet. Best if served immediately.
