4 Serves
64 Mins
Heat the vegetable oil in a frying pan over medium heat. Add the finely chopped onions and minced meat, cooking until the meat is browned and the onions are translucent.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
22 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
1370 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
123 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Season the meat mixture with salt and pepper to taste, then remove from heat.
Grease a round baking pan with a small amount of vegetable oil. Place a sheet of filo pastry into the pan, brushing it lightly with oil.
Spread a thin layer of the meat filling over the pastry. Repeat the process of layering filo pastry and meat filling until you have five or six layers, ensuring each pastry layer is well coated with oil.
Finish with a final layer of filo pastry on top, brushed with oil. Bake in a preheated oven at 200°C for 30 minutes until golden brown.
Remove from the oven, allow to rest for a few minutes, then cut into quarters and serve.
1
g16
g14
g
American