Vegetable and cheese pie

  • 28/10/2015
  • Moderate difficulty
  • 4
  • 30 min

Impress your favourite guests with a spinach, carrot and cheese pie with olive oil.

Ingredients

  • 3 sheets of phyllo dough
  • 1 can chickpeas
  • 250 g cream cheese (ricotta)
  • 4 eggs
  • 120 g spinach (leaf)
  • About 40 ml extra virgin olive oil
  • 2-3 carrots
  • 1 tbsp Vegeta NO MSG

Preparation

  1. 1.
    Place a sheet of phyllo dough on your work surface and sprinkle it with oil. Place the second one on top of the first one and sprinkle with oil. Repeat with the third sheet. Put the baking tray (25x16 cm) in a preheated oven (200°C).
  2. 2.
    When warm, take the tray out of the oven. Put the dough in the tray. Make sure to cover the bottom and the sides (remove the excess dough by cutting it with kitchen scissors).
  3. 3.
    Put the drained chickpeas and cheese in the tray. Beat the eggs and mix them with a spoon of Vegeta and chopped spinach. Pour the mixture over the cheese and put finely diced carrots on top of everything.
  4. 4.
    Smear with the leftover oil and bake at 200°C for 20-25 minutes. Cool the pie and slice.

Serving

Serve it warm or cold.

Advice

You can use puff pastry instead of phyllo dough. It is enough to smear the baking tray with oil and cover with breadcrumbs.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 500 / 2.090 - -
Fat g 23,71 - -
- saturated fatty acids g 6,34 - -
- monounsaturated fatty acids g 10,44 - -
- polyunsaturated fatty acids g 4,74 - -
Carbohydrates g 47,45 - -
Dietary fibre g 10,10 - -
Protein g 25,73 - -
Salt g 0,37 0 0
Vitamin A μg 14.411,63 360 288
Vitamin D μg 26,72 13 13
Niacin mg 6,61 47 33
Pantothenic acid mg 1,19 17 17
Potassium mg 733,26 20 20
Phosphorous mg 386,40 48 48

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)