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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 199g Recipe makes 5 dozen) The following items or measurements are not included below: feta cheese with garlic and herbs |
||
| Calories 494 | ||
| Calories from Fat 294 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.8g | 50% | |
| Saturated Fat 17.0g | 85% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 190mg | 63% | |
| Sodium 1232mg | 51% | |
| Potassium 238mg | 6% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 6.0g | ||
| Protein 15.5g | 31% | |
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From: Judy in WA Chef #763912
On Dec 8, 2008
Hi Kathy Well, 4-or 5 stars? Since I modified the recipe, I'm not sure--Probably 4 but my error not yours. I started with your basic recipe, but made several modifications based on preference and ingredients on hand. It came out delicious, but a little bit soggy on the bottom. I thought 4-4oz containters (or 1lb) of feta too much so did about 7-8 oz, what I had on hand anyway. Don't like cottage cheese so used ricotta. Added a few handfuls of additional veggies: mushrooms, roasted tomatoes, green onion chopped small. volume perfect for jellyroll pan. I'm imagining variations using beer, fruit, other cheeses, italian salamis, etc. This seems like it could be very adaptable Thank you for this great recipe for making my own Judy in WA
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