Zucchini, Feta and Mint Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,324 cal. | (111 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 166 g | (143 %) | ||
| Carbohydrates | 136 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 67 μg | (112 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 75.9 μg | (169 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,852 mg | (46 %) | ||
| Calcium | 742 mg | (74 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 97 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 1,343 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the filling
- 400 grams Zucchini
- 2 onions
- 1 garlic clove
- 100 grams Feta
- 200 milliliters Sour cream
- 3 eggs
- 4 sprigs mint
- salt
- freshly ground peppers
- For the crust
- 150 grams Pastry flour
- ½ tsp salt
- freshly ground peppers
- ¼ lemon (zested)
- 80 grams cold butter
- 3 sprigs mint
- 1 egg yolk
- 1 tsp white wine
- butter (for greasing the pan)
Preparation steps
For the crust: Combine the flour, salt, pepper and lemon zest in a large bowl. Distribute the butter over the flour and mix in with a pastry cutter or two forks. Add the chopped mint, egg yolk and white wine and knead with hands to form a smooth dough. Cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a tart pan with butter.
For the filling: Rinse the zucchini and cut into slices about 0.5 cm (approximately 1/4 inch) thick. Peel and finely chop the onions and garlic. Crumble the feta cheese. Rinse the mint, pat dry, remove the leaves and finely chop. Whisk together the eggs and sour cream until smooth. Season with salt and pepper and stir in the onions and garlic, feta and chopped mint.
Line the greased tart pan with half of the zucchini slices, pour in the egg mixture and top with the remaining zucchini slices.
Roll the dough out onto a floured surface until about 3 mm (approximately 1/8 inch) thick. Place over the zucchini and eggs and trim off any overhang. Prick the dough several times with a fork and bake for 35 minutes, until golden brown. Remove from the oven, allow to cool slightly, slice and serve.
