Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Tea | 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
- 6-8 home made pastry sheets
- 1 1/2 kg of ground zucchini
- 2 dry round onions
- 6 beaten eggs
- 250 gr.,of feta crumbs
- 1 teacup of sour frumenty
- 1 bundle of finely cut dill
- 1 tea cup of oil
- Salt
- Pepper
Directions
We grind the zucchini from the night before and let them on the strainer to lose their water.
We saute the onions in a deep frying pan with two spoonfuls of oil.
We boil them in low fire for 5 minutes.
We mix the zucchini with the eggs, feta, onions, dill, 3-4 spoonfuls of oil and salt, all in a pot. Finally, we add the frumenty and the pepper.
We spread one sheet on a flat surface, oil it with a brush and spread 4-5 spoonfuls of the zucchini mix vertically.
We wrap it in a roll and put it along the diameter of the baking pan.
We do the same on the rest of the sheets and put them in the pan around the edges, circling towards the center.
We bake the pie at 180 degrees C for about an hour.
Category:Macedonian Recipes
Category:Macedonian Appetizers