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Ingredients
US|METRIC
4 SERVINGS
- 1 leek (large, washed & thinly sliced)
- Swiss chard (Preparing the)
- 2 sticks celery (washed and finely sliced)
- 2 shallots (peeled finely sliced)
- 2 cloves garlic (chopped)
- 2 Tbsp. olive oil
- 1 lemon (rind finely zested)
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 2 Tbsp. fresh mint (leaves roughly torn)
- 1 tsp. fresh sage (finely chopped)
- 125 grams feta (crumbled, I used Odysea Greek Feta)
- 150 grams ricotta (or goat’s curd, I used Ribblesdale Yorkshire goat’s curd)
- 25 grams pine nuts (lightly toasted in a dry pan on medium heat)
- 400 grams shortcrust pastry
- 2 eggs (lightly beaten)
- sea salt
- black pepper
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium1110mg46% |
| Potassium510mg15% |
| Protein21g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C50% |
| Calcium30% |
| Iron35% |
* 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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