• med fat 3.30g 3.30%
  • low sat fat 1.28g 1.28%
  • high salt 483.34mg 0.48%
  • med sugar 6.49g 6.49%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine chickpeas, ricotta feta and pepper. Spoon quarter of mixture on top of two sheets of filo pastry and fold into a parcel. Repeat this process for the remaining 3 parcels.
  2. Bake in oven at 200°C for about 30 minutes or until filo is golden brown. Spread chutney and remaining ricotta over the top and garnish with a sprig of fresh chives.
  3. Serve with steamed vegetables.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
175.90g
100.00g
Energy (kJ)
963.81kJ
547.93kJ
Protein (g)
14.54g
8.27g
Total fat (g)
5.81g
3.30g
- Saturated fat (g)
2.24g
1.28g
- Polyunsaturated fat (g)
1.44g
0.82g
- Monounsaturated fat (g)
1.57g
0.89g
Cholesterol (mg)
12.48mg
7.09mg
Carbohydrate-available (g)
39.40g
22.40g
CarbohydrateSE (g)
26.70g
15.18g
- Sugars (g)
11.42g
6.49g
Water (g)
100.42g
57.09g
Dietary fibre (g)
6.00g
3.41g
Thiamin (mg)
0.05mg
0.03mg
Riboflavin (mg)
0.16mg
0.09mg
Niacin (mg)
1.01mg
0.57mg
Niacin equivalents (mg)
3.92mg
2.23mg
Vitamin C (mg)
0.73mg
0.41mg
Vitamin E (mg)
1.90mg
1.08mg
Total folate (ug)
12.38ug
7.04ug
Total vitamin A equivalents (ug)
45.67ug
25.96ug
Retinol (ug)
29.67ug
16.87ug
Beta carotene equivalents (ug)
98.91ug
56.23ug
Sodium (mg)
850.20mg
483.34mg
Potassium (mg)
243.96mg
138.69mg
Magnesium (mg)
40.85mg
23.22mg
Calcium (mg)
129.19mg
73.44mg
Phosphorus (mg)
199.60mg
113.47mg
Iron (mg)
2.51mg
1.43mg
Zinc (mg)
1.56mg
0.89mg

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