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CHRISTA ROSE
Filo pie with zucchini, tomatoes and camembert
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Ingredients
Directions
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Preheat the oven to 200 ° C. Chop the bread with the walnuts coarsely. Mix this with the cheese, herbs, salt and pepper.
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Take a sheet of filo pastry, brush with olive oil and place the dough with the oil side down in the mold. Let the excess dough hang over the edge.
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Place 3 greased dough sheets in the form. Divide half of the breadcrumb mixture over the dough base.
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Place the zucchini slices on top of each other and the to with the cutting edge facing up. Divide the camembert over it and sprinkle with the rest of the bread crumbs.
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Brush the last sheet of filo pastry with olive oil. Skip the overhanging dough back into the mold.
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Crease the last dough sheet lightly, place it on the dough in the mold and lightly put the dough on the sides.
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Fry the filo pie with zucchini in the middle of the oven for about 15 minutes until golden brown and done.
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50 minMain dishfrozen puff pastry, liquid margarine, macaroni vegetables, garlic, medium sized egg, semi-skimmed milk, pink salmon in a tin,savory pie with salmon -
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna -
30 minMain dishsolid potatoes, garlic, traditional olive oil, fresh sliced stew vegetables, caraway seed, beef steak the boeuf, milk, chilled raw onion,summer stew with grilled steak de boeuf and raw vegetables -
30 minMain dishfresh parsley, garlic, lemon juice, soft butter, Mussels, leeks, roots, dry white wine, Juniper berries,Mussels with Garlic butter
Nutrition
660Calories
Fat69% DV45g
Protein52% DV26g
Carbs12% DV35g
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