8 Serves
67 Mins
Preheat your oven to 190°C and lightly grease a baking pan with olive oil.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
297 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
1090 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
120 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a large bowl, combine the crumbled feta cheese, eggs, salt, and black pepper to create the filling.
Layer sheets of phyllo dough in the baking pan, brushing each sheet generously with olive oil until half the dough is used.
Spread the cheese filling evenly over the phyllo layers, then top with the remaining phyllo sheets, brushing each with olive oil.
Score the top of the pastry with a sharp knife and bake in the oven until golden brown and crispy.
21
g25
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