Try this COURGETTE & CHICKPEA FILO PIE RECIPE recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a frying pan, add the onions and cook for 3–4 minutes, until softened. Add the garlic and courgettes and cook until the vegetables are just tender and lightly coloured. Stir in the chilli, rosemary and thyme. Remove from the heat and stir in the chickpeas, cherry tomatoes, balsamic vinegar and extra virgin olive oil. Transfer the mixture to an ovenproof dish.
Heat the oven to 160°C/320°F/gas mark 3. Lay out a sheet of filo pastry on a work surface and brush with olive oil, then scrunch it up loosely so it looks like a rose. Drop it on top of the filling and repeat with the remaining filo to cover the dish. Cover with foil and bake for 15 minutes or until the filling is thoroughly heated through. Remove the foil and bake for about 5 minutes longer, until the pastry is golden. This pie tastes great with houmous
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Serving Size: 1 (307g) | ||
Recipe Makes: 1 | ||
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Calories: 604 | ||
Calories from Fat: 540 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60g | 80 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.2mg | 1 % | |
Potassium 528mg | 14 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 13.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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