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Ioniki FiloSophy Greek Wild Greens Pie 850g


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Greek wild greens pie with Various Herbs, Feta Cheese and Extra Virgin Olive Oil

A traditional Greek homemade recipe that brings the best of nature straight to your table. Freshly picked spinach, vlita, leek, chicory, endive and chard are combined with authentic feta cheese and mixed with extra virgin olive oil. The healthy choice for a complete delicious meal for all members of the family.

Integrated Crop Management Farming
No Added Preservatives
Trans Fat Free
Fan Oven 185 oC β€’ 365 oF β€’ 40’

Nutritional facts
Each portion (120gr) contains:
Energy: 316kcal
Sugars: 1.1gr
Fat: 17.3gr
Saturates: 3.2gr
Salt: 1.21gr

Dough 60%: Wheat flour, water, non hydrogenated vegetable oils (sunflower seed oil, cotton seed oil, palm oil) salt, dextrose, extra virgin olive oil 1%.

Filling 40%: Spinach 15%, vlita (amaranth greens) 15%, onion, mizithra whey cheese 11%, leek, feta cheese 9%, chicory 7%, endive 7%, chard 4%, non- hydrogenated vegetable oils (sunflower seed oil, cotton seed oil, palm oil), semolina wheat, extra virgin olive oil 1,5%, pasteurized egg, salt, dill 0,8%, parsley 0,4%, garlic dehydrated, black pepper.

This product may contain traces of sesame, walnuts, hazelnuts, peanuts, soy products, mustard and celery.

Preheat oven to 185ΒΊC (365ΒΊF). Remove pie from freezer. Take cover off and place the product together with its cardboard dish in the oven without defrosting. Bake for 10 minutes and then remove the pastry and cut it with a knife so that the pieces are separated. Bake for another 30 minutes at 185ΒΊC (365ΒΊF).

Note: Adjust baking time and temperature as needed, depending on your oven. The temperature and baking time are suggestions and depend on the type of oven and the quantity of the products you bake in it. Do not microwave the product.

Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact us or the manufacturer.

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