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Spring Vegetable Pie with Feta Cheese and Filo Crust
FROM A CHEF’S KITCHEN14Ingredients
70Minutes
510Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 bunch asparagus (tough ends trimmed)
- 4 Tbsp. olive oil (divided)
- salt
- freshly ground black pepper
- 10 oz. baby spinach (fresh)
- 4 cloves garlic (minced)
- 1 stick unsalted butter (melted)
- 12 filo dough (/pastry sheets, or as needed)
- 1/2 cup grated Parmesan cheese (freshly)
- 1 cup crumbled feta cheese (divided)
- 1 1/2 cups frozen artichoke hearts (thawed and squeezed of excess moisture, or 1 15-ounce can, drained, squeezed and patted dry, divided)
- 1 cup ricotta cheese
- 4 large eggs (beated)
- 1 1/2 cups half-and-half
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium670mg28% |
| Potassium540mg15% |
| Protein18g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A90% |
| Vitamin C25% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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