Directions:
- Preheat oven to 200 degrees C.
- Heat oil in a large heavy based frying pan.
- Add onion and cook until soft.
- Add eggplant and cook over high heat until browned.
- Add zucchini, capsicum and garlic and cook until soft.
- Add tomatoes, tomato paste and oregano.
- Season well and reduce until thick.
- Stir through parsley.
- While vegetables are cooking, unwrap filo.
- Spray each sheet with olive oil spray and layer upon each other.
- Work quickly to ensure pastry doesn't dry out.
- Spoon mixture along the side of the pastry.
- Sprinkle over fetta.
- Roll pastry tightly.
- Place on greased baking sheet seam side down.
- Sprinkle with parmesan and sesame.
- Bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.87 Kcal (657 kJ) | ||
| Calories from fat | 100.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Cholesterol | 23.3mg | 8% | |
| Sodium | 311.37mg | 13% | |
| Potassium | 312.66mg | 7% | |
| Total Carbs | 9.53g | 3% | |
| Sugars | 5.5g | 22% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1mg | 6% | |
| Calcium | 182.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 113.09 Kcal (473 kJ) | ||
| Calories from fat | 72.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 17% | |
|---|---|---|---|
| Cholesterol | 16.8mg | 8% | |
| Sodium | 224.47mg | 13% | |
| Potassium | 225.4mg | 7% | |
| Total Carbs | 6.87g | 3% | |
| Sugars | 3.97g | 22% | |
| Dietary Fiber | 2.44g | 14% | |
| Protein | 4.13g | 11% | |
| Vitamin C | 6mg | 14% | |
| Iron | 0.7mg | 6% | |
| Calcium | 131.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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