Vegetables in Filo Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 6.85 g | (7 %) | ||
| Fat | 20.7 g | (18 %) | ||
| Carbohydrates | 43.72 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.93 g | (16 %) |
| Vitamin A | 73.23 mg | (9,154 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 4.23 mg | (35 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 98.5 μg | (33 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50.96 mg | (54 %) | ||
| Potassium | 756.07 mg | (19 %) | ||
| Calcium | 58.61 mg | (6 %) | ||
| Magnesium | 39.64 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.11 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 200 grams Filo dough
- 5 Tbsps olive oil
- 4 stalks green Asparagus
- 200 grams Kohlrabi
- 200 grams waxy potatoes
- 1 Fennel bulb
- salt
- peppers
- 100 milliliters dry white wine
- 2 Tbsps lemon juice
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Brush small glass ramekins (8 cm (approximately 3 inches) diameter) or muffin cups with oil.
Cut the phyllo dough into squares about 15 x 15 cm (approximately 6 x 6 inches). Place two layers, slightly offset and overlapping, in the ramekins. Brush the layers of each with a little oil. Bake about 15 minutes until golden brown. Remove from the oven, carefully remove from the ramekins and allow to cool.
Peel the bottom third of the asparagus and cut the stalks at a slight angle into quarters. Peel the kohlrabi and cut into sticks. Peel and rinse the potatoes and cut lengthwise into sticks. Trim and rinse the fennel and cut into slices. Fry the fennel, kohlrabi and potatoes in 1 tablespoon hot oil until golden brown, about 5 minutes. Season with salt and pepper. Deglaze with the wine, cover and simmer about 15 minutes until tender. During the last 8 minutes, add the asparagus.
Remove the lid, add the lemon juice and the remaining oil and let cool to lukewarm. Season again before serving and spoon into the pastry shells.
Serve with rich dips if desired.
