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Pumpkin, Chickpea And Feta Phyllo Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

33.1g

Energy (kJ)

8849kJ

Energy (kcal)

2116kcal

Carbohydrate incl. fibre (g)

156.1g

Carbohydrate excl. fibre (g)

150.3g

Sugar (g)

6.6g

Fibre (g)

5.8g

Fat (g)

152.1g

Saturated fat (g)

46.8g

Unsaturated fat (g)

97.1g

Monounsaturated fat (g)

79.5g

Polyunsaturated fat (g)

17.6g

Trans fat (g)

0.5g

Cholesterol (mg)

127mg

Sodium (mg)

1249mg

Salt (g)

3.12g

Vitamin A (IU)

3490IU

Vitamin C (mg)

7.5mg

Calcium (mg)

296mg

Iron (mg)

9.55mg

Potassium (mg)

423mg

Total

198.7g

53095kJ

12693kcal

936.4g

901.8g

39.3g

34.6g

912.7g

280.8g

582.5g

477.2g

105.4g

3.3g

762mg

7492mg

18.73g

20941IU

45.3mg

1776mg

57.31mg

2536mg

  • 250 g pumpkin, cubed
  • 15 ml olive oil
  • 5 ml Robertsons ground cinnamon
  • 2.5 ml thyme leaves
  • Robertsons atlantic sea salt, to taste
  • Robertsons ground black peppercorns, to season
  • 1 medium egg
  • 1 egg yolk
  • 1 cup milk
  • 30 g Parmesan or Pecorino grated
  • 150 g feta cheese, crumbled
  • 1 x 50 g sachet Knorr Tasty chicken with Robertsons chicken spice soup
  • 20 g parsley, roughly chopped
  • 1 x 400 g tin chickpeas, drained
  • 100 g butter, melted
  • 12 sheets of puff pastry