Description
Thaw the filo pastry at room temperature (120 minutes). Brush the oven dish with oil or butter. Place filo pastry in a baking dish. Lightly brush each layer of filo pastry with melted butter or oil and fold and seal the edges. It is advisable to keep unused fillo covered to prevent it from drying out. Bake in the preheated oven at 180/200 °C, without air, until golden brown and crispy. Let fillo dough cool before filling it. Place the filling between the filo pastry. Always let the filling cool before spreading it over the dough. Store in the freezer (-18 °C) until the expiration date. After thawing, do not refreeze and store in the refrigerator +4 for 3 days.
Ingredients
WHEAT flour, water. CORN starch*, extra virgin olive oil*, sea salt.*= Organic
Nutritional values
| Energy | 280 kcal (1190 kJ) |
| Total fat | 0.68 g |
| Saturated fat | 0.12 g |
| Carbs | 55.3 g |
| Sugars | 1.9 g |
| Dietery fibers | 1.8 g |
| Protein | 10.3 g |
| Salt | 0.78 g |
EAN 5201632003109
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