Zucchini Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 13.57 g | (14 %) | ||
| Fat | 20.12 g | (17 %) | ||
| Carbohydrates | 13.9 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 206.42 mg | (25,803 %) | ||
| Vitamin D | 1.17 μg | (6 %) | ||
| Vitamin E | 2.64 mg | (22 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 3.82 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84.56 μg | (28 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 31.41 mg | (33 %) | ||
| Potassium | 509.33 mg | (13 %) | ||
| Calcium | 289.88 mg | (29 %) | ||
| Magnesium | 43.47 mg | (14 %) | ||
| Iron | 4.38 mg | (29 %) | ||
| Iodine | 28.8 μg | (14 %) | ||
| Zinc | 2.08 mg | (26 %) | ||
| Saturated fatty acids | 11.37 g | |||
| Cholesterol | 138.15 mg |
Ingredients
- Ingredients
- 2 Filo dough
- 700 grams Zucchini
- Pastry flour
- olive oil
- 200 grams Feta
- freshly ground peppers
- salt
- 2 eggs
- 4 Tbsps Whipped cream
- Nutmeg (freshly grated)
- 2 Tbsps light Sesame seeds
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Spread dough on the work surface. Sprinkle with water, cover with a damp kitchen towel and let it rest for about 15 minutes.
Rinse, trim and thinly slice zucchini. Dredge zucchini in flour.
Grease a springform pan with olive oil and line with 2 sheets of dough. Top dough with half the zucchini slices. Crumble feta and sprinkle over zucchini. Season with pepper and top with remaining zucchini slices. Season with salt and pepper and cover with remaining dough.
Trim off excess dough and slice pie into 3 cm (approximately 1 inch) squares. Beat together eggs and cream, then season with nutmeg, salt and pepper. Pour mixture over dough and sprinkle with sesame seeds.
Bake for 45-55 minutes. Remove, let cool and serve lukewarm.
