Traditional handmade anthotyro pie with whole rye
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 |
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.