Greek zucchini & feta pie
Crispy filo pastry pie filled with fresh zucchini and Greek feta, kneaded with extra virgin olive oil
This Greek pie has a tender filling full of herbed zucchini and feta cheese, which is surrounded by a flaky filo crust and offers you a delicious experience. A slice of it with a salad can be lunch or dinner or even an afternoon snack. It’s also perfect for potluck, a picnic, or part of Greek-themed dinner party.
- Integrated Crop Management Farming
- No Added Preservatives
- Trans Fat Free
- Fan Oven 185 oC • 365 oF • 40’
Wheat flour, water, mixture of vegetable oils (corn oil, olive-pomace oil and virgin olive oil, sunflower oil), extra virgin olive oil, salt, dextrose.
Zucchini (41%), feta cheese (23%), whey cheese (8.5% mizithra), egg pasteurized, wheat semolina, onion, bechamel powder (modified potato starch, whey powder, skimmed milk powder, maize starch, salt, stabilizers (sodium carboxymethylcellulose, xanthan gum), edible fibers (wheat and acacia)], salt, extra virgin olive oil, mixture vegetable oils (corn oil, olive pomace oil and virgin olive oil, sunflower oil), dill, parsley, garlic powder, black pepper.
This product may contain wheat, cheese (milk), egg. May contain: sesame, tree nuts, peanuts, mustard, soy (lecithin), celery.
Preheat the oven at 185°C (365°F). Remove the product from the freezer. Remove the cover. The product remains in its tray. When the oven is heated, cut the top of the pie. Once the convection oven is ready place the product directly in the oven without defrosting. In the first 10 minutes you cut the pie on the points that are already engraved. Bake at 185°C (365°F) for 40 minutes.
Note: The temperature and baking time are indicative depending on the type of oven and the quantity of the products you bake in it. Do not microwave the product.