Moroccan Lentil And Cauliflower Filo Snails Recipe

Wrap cooked filo snails individually in plastic wrap, then place in an airtight container. Freeze for up to 3 months.

4.1
13 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
Moroccan Lentil And Cauliflower Filo Snails
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Ingredients for Moroccan Lentil And Cauliflower Filo Snails Recipe

  • 0.06 Cauliflower, cut into small florets
  • 1/2 teaspoon Olive oil
  • 1/4 Small brown onion, finely chopped
  • 1/4 tablespoon Moroccan seasoning
  • 100 gram Can lentils, rinsed, drained
  • 3 Sheets filo pastry
  • 12.50 gram Butter melted
  • 25 gram Fetta, crumbled
  • 0.13 teaspoon Cumin seeds
  • 93.75 gram Pkt mixed medley tomatoes, halved or quartered if large
  • 0.13 Red Onion, Thinly Sliced
  • 12.50 gram Baby rocket leaves
Nutrition
value
356
calories per serving
3 g Fat26 g Protein53 g Carbs23 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    26g
  • Carbs
    53g
  • Fiber
    23g

MacroNutrients

  • Carbs
    53g
  • Protein
    26g
  • Fiber
    23g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    10mg
  • Vitamin A
    1251mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    177mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    145mg
  • Manganese
    2mg
  • Phosphorus
    308mg
  • Selenium
    60mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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