Traditional handmade anthotyro pie with whole rye

olikis-anthotiro

Rye flour

Source of Plant Fibres

Feta PDO

Anthotyro

Traditional handmade anthotyro pie with whole rye

Yiayia's unique on-the-market phyllo with fiber-rich, low-glycemic whole rye flour is harmoniously combined with cream cheese filling and PDO feta slices to create a nutritionally balanced pie with less animal fat!

Storage Instructions

Deep-freezer -18°C: until the expiry date

Freezer compartment -12°C: 1 month

Refrigerator (preservation) +2°C: up to 2 days
Deep-frozen product. Do not refreeze after defrosting

INGREDIENTS

Pastry (65%): Wheat flour, wholemeal rye flour, sunflower oil, margarine, vinegar, salt.

Filling (35%): Cream Cheese (35%), Feta cheese, Mizithra Cheese, Wheat flour, water, sunflower oil, egg, salt, pepper.


The product contains wheat ingredients (gluten), milk proteins, egg and is produced in a sesame processing facility.

NUTRITIONAL INFORMATION

Nutritional Value per 100g
Energy 348 kcal/1458 kJ
Fat 17,5g
Of which saturated 4,6g
Carbohydrates 36,5g
Of which sugars 2,6g
Edible fibres 3,9g
Proteins 8,4g
Salt 0,5g
yiayia flour dough

BAKING INSTRUCTIONS

Preheat the oven at 180-200°C (356-392°F).
No defrosting is needed.

Straight from your freezer put the pie with its tray mid-height in your oven.

Bake at 180°C with air without grill for about 50’.

Packaging

  • The pie is placed in a CPET tray that helps so that the product is evenly baked.
  • The pie with the tray can also be heated in microwaves.

Useful Tips

  • 10 minutes after the placement of the pie in the oven it is recommended to pierce with a knife along the pre-cut lines.
  • No smear with any material is needed.