Cake with feta cheese, roasted peppers, eggplant and zucchini

45'

Dish

Breakfast

Complexity

normal

Ingredients

1 Salt

1 oregano

1 egg

1 eggplant

1 zucchini

1 pepper

200g Feta Cheese OLYMPUS

2 rolls of pasta dough

1 Oil

Preparation

Cut the vegetables into ratatouille and toss in a pan in hot oil. Place a sheet roll in a well oiled or covered with parchment paper, baking pan with high sides and stuff it with the sautéed vegetables. Add the diced feta and sprinkle with oregano. Cover with the other roll of puff pastry, prick the surface with a fork and seal the edges well. Finally brush the surface with beaten egg. Bake in preheated oven at 190°C for about 30 minutes.

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Products Used

Energy

276kcal / 1143kj

Fat

23 g

of which saturates

16.1 g

Carbohydrate

0.7 g

of which sugars

0.7 g

Protein

16.5 g

Salt

2.2 g

Nutrition info per 100 g