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Recipe by
A Mediterranean savory pie with an irresistible flavor, perfect for a lunch or a tasty dinner.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Knead until a compact dough is formed and put in the fridge to rest.
Step 2 of 7: Parboil the diced potatoes for 10 minutes.
Step 3 of 7: Prepare the dough by combining in a bowl the white wine, oil, spinach powder, flour and a pinch of salt.
Step 4 of 7: In a bowl combine the chopped cherry tomatoes, the potatoes, the Taggiasca olives, salt and pepper.
Step 5 of 7: Roll out the dough, sprinkle the bottom with a little breadcrumbs and pour in 3/4 of the filling.
Step 6 of 7: Arrange the slices of smoked provola on the surface and cover with the remaining filling.
Step 7 of 7: Sprinkle with grated Parmesan and bake in a preheated oven at 180 degrees for 30 minutes.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving280 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,758 kJ420 kcal | 627 kJ150 kcal |
| Fat | 14.79 g | 5.28 g |
| of which saturated fatty acids | 2.13 g | 0.76 g |
| Carbohydrates | 62.25 g | 22.22 g |
| of which sugars | 3.17 g | 1.13 g |
| Fibre | 4.26 g | 1.52 g |
| Protein | 9.05 g | 3.23 g |
| Salt | 0.36 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
