Vegetable stew with cheese (low fat)

Name: Vegetable stew with cheese (low fat)
Yield: 4
Ingredients: Freshly ground pepper; Little olive for brushing; Salt; ½ dl Mini milk; 1 small Eggs; 1 tbsp Tarragon, fresh chopped; 1 tsp Olive oil; 2 clove Garlic; 35 g Blue cheese; 4 sheet Filo; 4 Shallots, finely chopped; 450 g Vegetable mixture, frozen

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Vegetable stew with cheese (low fat)

		Freshly ground pepper
		Little olive for brushing
		Salt
½	dl	Mini milk
1	small	Eggs
1	tbsp	Tarragon, fresh chopped
1	tsp	Olive oil
2	clove	Garlic
35	g	Blue cheese
4	sheet	Filo
4		Shallots, finely chopped
450	g	Vegetable mixture, frozen

Instructions for Vegetable stew with cheese (low fat)

To prepare the Vegetable stew with cheese (low fat) recipe, please follow these instructions:

Sauté chopped and garlic in olive oil, mix the vegetables and steam until they are thawed and all excess moisture is evaporated. Pour the vegetables into a bowl and season with spices.

Whip milk, egg and crumbled cheese together. Turn the mixture with the vegetables.

Dress a low pie shape about 22-24 cm in diameter with filodej. Lightly oil with each layer and allow the dough to hang over the sides of the mold. Fill in, fold the sides in and behind the pie golden and crisp at 180-200 degrees, about 25 minutes.

Vegetable stew with cheese (low fat)

Ingredients for Vegetable stew with cheese (low fat)

Instructions for Vegetable stew with cheese (low fat)

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