Vegetable Whole Rye Pie (VEGAN)
Rye flour
Vegan
Source of fibre
Extra virgin olive oil
Leek
Vegetable Whole Rye Pie
One of the most traditional Greek pies, now also with whole rye phyllo. You will love it from the very first bite. Spinach, leek, extra virgin olive oil and herbs of the Greek land combined with their traditional processing method and the handmade rye phyllo of Yiayia Pies give a light, aromatic and full flavor. The perfect Vegan choice!
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, margarine, sunflower oil, vinegar, salt.
Filling (35%): Spinach (32%), Leek (32%), Onion, extra virgin olive oil, dill, oregano, salt, pepper.
The product contains ingredients of wheat (gluten) and is produced in areas that also handle sesame.
NUTRITIONAL INFORMATION
Nutritional Value per 100g | |
---|---|
Energy | 325 kcal /1360 kJ |
Fat | 14,5g |
Of which saturated | 2,6g |
Carbohydrates | 35,5g |
Of which sugars | 2,9g |
Edible fibres | 4,0g |
Proteins | 6,7g |
Salt | 0,4g |
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 50-55’.
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.