Open pie with potatoes, zucchini, and egg

Calorie content per 100 g:

180 kcal; 5.4 Proteins, 6 Fats, 25.6 Carbohydrates.



Rye flour – 150 g
Whole wheat flour – 90 g
Kefir 1% -100 ml
Vegetable oil – 20 ml
Salt – a pinch

Boiled potatoes – 5-6 pcs.
Zucchini – 150-200g
Onion – 1 pc.
Egg – 2 pcs.
Green onion – 3 feathers
Low-fat cheese – 40 g
Olive oil – 1 tbsp.
Spices, salt to taste

  1. Mix and sift both types of flour, pour into a deep plate, in the center of the hill of flour, make a hole in the middle, pour kefir and 2 tablespoons into it. vegetable oil. Salt and pepper, and knead the elastic dough. Let him rest under the cling film for 30 minutes. During this time, we will just cook the filling.

2. Boil eggs, peel, and grate. Peel potatoes, boil, cover, onions, and zucchini cut into small pieces and stew with 1 tbsp. olive oil for 5 minutes, salt, pepper, combine with potatoes, add eggs. Wash greens, chop finely, grate the cheese.

3. Take out the dough, cover the baking sheet with baking parchment greased with olive oil, lay out the dough, and spread it by hand on the surface, forming the basis for the pie with sides. Send our base for 3 minutes in a preheated oven, then put our filling on top, bake at 180 degrees 25 minutes. Then sprinkle with grated cheese and herbs, remove our cake from the oven after 2-3 minutes. Eat slightly cooled.

Interesting fact:

Scientists have noticed the anti-stress properties of potatoes and this is not surprising: the vegetable contains a bio complex of vitamins and minerals useful for the nervous system. Magnesium ensures the stability of nerve reactions to external stimuli, vitamin B6 improves the transmission of nerve impulses.


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