An easy, light and tasty savory pie, perfect for a quick lunch or an outdoor picnic. Crispy on the outside and creamy on the inside, with a filling of asparagus, peas and feta.
Step 1 of 5: Prepare the base by mixing flour, water, oil and salt until you obtain a smooth dough. Cover and let rest for 30 minutes.
Step 2 of 5: In a pan, sauté the asparagus and peas with a drizzle of oil, salt and pepper.
Step 3 of 5: Combine the vegetables in a bowl with the egg and the crumbled feta. Mix well.
Step 4 of 5: Roll out the dough on parchment paper, prick the base with a fork, fill with the mixture and fold the edges.
Step 5 of 5: Bake at 180° for about 30 minutes or until golden brown.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving140 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 849 kJ203 kcal | 606 kJ145 kcal |
| Fat | 5.75 g | 4.11 g |
| of which saturated fatty acids | 3.39 g | 2.42 g |
| Carbohydrates | 27.06 g | 19.33 g |
| of which sugars | 3.89 g | 2.78 g |
| Fibre | 2.98 g | 2.13 g |
| Protein | 11.42 g | 8.16 g |
| Salt | 0.31 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
