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24 oz. Eggplant & Red Pepper Pie
UPC - 785002222246
| Ingredients |
| Eggplant, Fillo Dough (Unbleached Unbromated Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Filtered Water, Corn Starch with Tricalcium Phosphate, Soybean Oil, Salt, Soy Lecithin), Diced Tomato, Red Pepper, Onion, Tomato Paste, Soybean Oil, Rice Starch, Non-Hydrogenated Palm Shortening, Basil, Olive Oil, Garlic, Sugar, Oregano, Parsley, Thyme, Salt, Black Pepper. NO PRESERVATIVES. NO TRANS FAT. CONTAINS: SOY AND WHEAT INGREDIENTS. PRODUCED ON EQUIPMENT SHARED WITH TREE NUTS. |
| Nutrition |
| Serv size: 136 g, Servings 5, Amount Per Serving: Calories 210, Fat Cal. 80, Total Fat 9g (14 %DV), Sat. Fat 1.5g (8 %DV), Trans Fat 0g, Cholest. 0mg (0 %DV), Sodium 280mg (12 %DV), Total Carb. 29g (10 %DV), Fiber 2g (10 %DV), Sugars 5g, Protein 4g, Vitamin A (20 %DV), Vitamin C (50 %DV), Calcium (2 %DV), Iron (8 %DV), Percent Daily Values (DV) are based on a 2,000 calorie diet. |
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Instructions |
| KEEP FROZEN UNTIL READY TO BAKE. DO NOT THAW. Preheat oven to 375° F. Remove plastic wrap from tray. Bake in tray, leaving parchment paper on top of Fillo Pie. Bake on middle oven rack for 40 min. Remove parchment paper and bake an additional 10-15 min. or until golden brown. Let stand a few minutes before cutting and serving. Note: Convection oven reduces cooking time by approximately 1/3. DO NOT MICROWAVE. DO NOT BAKE IN TOASTER OVEN. |
Copyright
2005 The Fillo Factory, Inc. All Rights Reserved.