Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 sheets filo pastry
- 12 oz white cheese, (alikawi altishiki) grated
- ½ cup finely chopped fresh parsley
- ¼ cup Mozzarella cheese, grated
- 1 egg beaten with
- a dash of white pepper
- 1 cup vegetable oil for frying
- =
Directions
Soak white cheese in water for 1 night.
Change water occasionally.
Spread filo pastries.
Cut in half.
Place semi-circles over each other.
Cut in half in order to get triangles.
Filling: Mix all ingredients except the vegetable oil.
Put some of the filling in center of the smooth side of filo pastries.
Fold sides and roll neatly. Brush side with some flour dissolved in ¼ cup of water to seal.
Fry in hot oil until golden.
Serve hot with main dishes.