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.
Prepare the base by mixing flour, water, oil and salt until you obtain a smooth dough. Cover and let rest for 30 minutes.
In a pan, sauté the asparagus and peas with a drizzle of oil, salt and pepper.
Combine the vegetables in a bowl with the egg and the crumbled feta. Mix well.
Roll out the dough on parchment paper, prick the base with a fork, fill with the mixture and fold the edges.
Bake at 180° for about 30 minutes or until golden brown.
Pan
Parchment paper
Fork
Store in the refrigerator for up to 2 days.
Perfect for spring and ideal for picnics or quick lunches.
Italia, Toscana
| Energy (kcal) | 144.88 |
| Carbohydrates (g) | 19.32 |
| of which sugars (g) | 2.77 |
| Fat (g) | 4.11 |
| of which saturates (g) | 2.43 |
| Protein (g) | 8.17 |
| Fibre (g) | 2.13 |
| Salt (g) | 0.23 |
