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Kevin Burke
Greek pie
Greek pie with eggplant, zucchini, paprika, potato and white cheese.
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Ingredients
Directions
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Cut the aubergine and zucchini into thin slices.
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Cut the bell pepper into strips and peel the potatoes.
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Heat the oil in a frying pan, press the garlic on top and bake for 1 min.
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Add the eggplant and cook for 10 minutes. Add the zucchini, paprika and oregano and cook for another 5 minutes.
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Preheat the oven to 200 ° C.
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Meanwhile, grease the spring form and cover with 2/3 the super-croissant dough.
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Cut the potatoes into thin slices and pat dry with kitchen paper. Beat the eggs.
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Heat the oil in a frying pan and fry the potato slices for 5 minutes. Season with salt and pepper.
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Spoon half of the potato slices on the dough and crumble the white cheese over it. Divide the vegetables over it.
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Cover with the rest of the potato slices and crumble the white cheese over it. Pour the egg over it.
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Cover with the rest of the dough, brush with the rest of the oil and sprinkle with the sesame seed.
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Fry the pies in the middle of the oven for about 20 minutes and until tender. Bon appétit! .
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Nutrition
780Calories
Sodium0% DV1.260mg
Fat77% DV50g
Protein48% DV24g
Carbs19% DV57g
Fiber20% DV5g
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