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Recipe Category / Savory pies and Tarts

3 filling pie

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Sugar Free Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as SF can be made when it contains less than 0.5 gr of sugars per 100 gr of solid food or 100 ml of liquid food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

For the 1st filling

  • Place a nonstick pan over heat and let it get hot.
  • Cut the bacon in to small cubes and add to the pan along with some olive oil, finely chopped fresh thyme, minced garlic and mushrooms chopped into pieces.
  • Sauté for 3-4 minutes and transfer to a bowl. Add the cream cheese, the green part of the spring onion finely chopped, pepper and bouillon granules. Mix and set aside.

For the 2nd filling

  • Place the same pan over heat and add the olive oil.
  • Finely chop the leek, onion and green pepper and add to the pan along with the fennel seeds. Sauté until golden.
  • Add the spinach and sauté for 3-4 minutes.
  • Finely chop the mint and add to the mixture.
  • Transfer mixture to a bowl and add the lemon zest, feta and bouillon granules. Use a fork to break the feta cheese into large pieces, mix and set filing aside.

For the 3rd filling

  • Place the same pan over heat and add the chicken, olive oil, bouillon granules and minced garlic.
  • Shred the chicken into small pieces, add the curry powder and mix.
  • Transfer to a bowl and add the finely chopped sun dried tomatoes and anthotyro cheese coarsely chopped.

To assemble

  • Preheat oven to 170* C (338* F) Fan.
  • In a 32 cm round baking pan, add the olive oil.
  • Lay the first sheet of phyllo dough in the pan and drizzle with olive oil. Add another 4 sheets of phyllo dough, drizzling each with olive oil when placed in the pan.
  • When you have added the fifth sheet of phyllo, drizzle with olive oil and add the three fillings. Spread each filling in a strip, covering 1/3 of the pan. Fold the edges of the phyllo sheets inward and press down on them with our hands.
  • Cover with the remaining sheets of phyllo, following the exact same process as before with the olive oil. Drizzle the surface of the pie with olive oil.
  • Bake for 1 hour and 10 minutes.
  • When ready, remove from oven, allow to cool and serve.
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Nutritional
Chart

Nutrition information per portion

279
Calories (kcal)
11 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

15.0
Total Fat (g)
21 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.3
Saturated Fat (g)
27 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

19.0
Total Carbs (g)
7 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.9
Sugars (g)
1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

15.0
Protein (g)
30 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.1
Fibre (g)
4 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.67
Sodium (g)
11 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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