Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
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- 1/2 kg fresh onions
- 2 finely chopped onions
- 1/2 kg feta cheese
- 1 1/2 cup olive oil
- 1 bunch dill
- Pepper
- 4 beaten eggs
- 1/2 kg filo
- =
Directions
Soak the onions for an hour to reduce their strong taste. Crumble the feta cheese and place in a bowl. Drain and add onions, dill, eggs, pepper and olive oil. Mix all ingredients well.
Oil a baking pan and spread half of the filo sheets. The sheets should come up above the top of the pan. Do not forget to oil each sheet seperately. Spread the mixture on top of the bottom sheets and fold over the sheets. Place the remaining sheets on top. Oil them each one seperately and slice off any parts of the top sheets that have remained. Score the top sheet with a knife into squares. Bake for an hour in 180 C - 200 C.