INGREDIENTS

• 1 packet of rustic puff pastry
• 1 packet of (7 THALASSES) cod
• 1 dried onion
• 2 cloves of garlic
• 1 large leek
• 1 small bunch of parsley
• 1 small bunch of dill
• 1 tsp tomato paste
• 1 tsp dried marjoram
• 50 g extra virgin olive oil
• 5 g salt
• 5 g pepper

METHOD

Leave the rustic leaf outside the refrigerator at room temperature to defrost.

In the meantime, prepare the pie filling. Wash, peel and chop all the vegetables (dry onion, garlic, leek, parsley and dill). Then, put them in a basin.

Finely chop the cod fillet and add it to the basin as well.

Add the dried marjoram, salt and pepper. Add the tomato paste to the olive oil to dissolve it and add the whole mixture to the basin. Stir everything together until the mixture is homogenized and set aside.

Take a baking pan and drizzle it with a little olive oil and spread one sheet of dough, rolling it out slightly to make a base so that you can join the other sheet of dough afterwards. Spread the pie evenly and cover the pie with the other sheet of dough, joining it to the bottom sheet.

Drizzle lightly with olive oil and carve your pie into pieces.

Bake at 180 °C for about an hour. Alternatively, you can divide your sheets into strips and make individual pies.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)