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Ingredients
- 450 g Wasser
- 400 g rote Paprika in Streifen (5 mm)
- 200 g Babyspinat, frisch
- 200 g Rucola
- 300 g Champignons geviertelt
- ½ TL Salz
- ¼ TL Pfeffer
- 100 g Parmesan in Stücken
- 250 g Cashewkerne, ungeröstet ungesalzen
- 2 Knoblauchzehen
- 80 g Toastbrot
-
1
Würfel Gemüsebrühe (für 0,5 l)
or 1 geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht - 200 g Ziegenfrischkäse (z.B. von Chavroux), zerbröselt
- 7 Blätter Filoteig (ca. 30 x 30 cm, à 25 g), z.B. von Tante Fanny
- Rapsöl zum Bestreichen
- Nutrition
- per 1 Scheibe
- Calories
- 403 kcal / 1675 kJ
- Protein
- 16 g
- Fat
- 29 g
- Carbohydrates
- 20 g
- Fibre
- 5 g
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