An easy, light, and tasty savory pie, perfect for a quick lunch or an outdoor picnic. Crispy on the outside and creamy on the inside, with a filling of asparagus, peas, and feta.
Prepare the base by mixing flour, water, oil, and salt until you get a smooth dough. Cover and let it rest for 30 minutes.
In a pan, sauté the asparagus and peas with a drizzle of oil, salt, and pepper.
Combine the vegetables in a bowl with the egg and crumbled feta. Mix well.
Roll out the dough on parchment paper, prick the base with a fork, fill with the mixture, and fold the edges.
Bake at 180°C for about 30 minutes or until golden.
Pan
Parchment paper
Fork
Store in the refrigerator for up to 2 days.
Perfect for spring and ideal for picnics or quick lunches.
Italy, Toscana
| Energy (kcal) | 310.07 |
| Carbohydrates (g) | 12.34 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 26.29 |
| of which Saturates (g) | 5.04 |
| Protein (g) | 6.07 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.15 |
