Today's Special

Vegetarian Moussaka

“Vegetarian Moussakas” is a must for the Greek Cuisine and a great dish for people who appreciate well- balanced, full-taste, meat free dishes. Palirria’s challenge was to find a vegetarian version that equals the famous minced-meat original. Mushrooms and tomatoes replaced the meat and added to the splendid sensation of béchamel.
  • No Preservatives 
  • Cooked with Olive oil
  • Suitable for vegetarians
Available in packages of 400, 1000 and 1700gr.

   
Vegetarian Moussaka
  • NUTRITIONAL FACTS

  • INGREDIENTS

  • INSTRUCTIONS

  • NUTRITIONAL FACTS

  •  Nutritional Information
     Per 100g
     Energy Value
     796 kJ / 192 kcal
     Fat  14,1g
         of which saturated  3,8g
     Carbohydrate  7,4g
         of which sugars  2,6g
     Dietary Fibres  2,2g 
     Protein  7,7g 
     Salt  0,6g
  • INGREDIENTS

  • Béchamel 37,5% (milk, water, wheat flour, kefalotiri cheese, soya oil, butter, eggs, sugar, white pepper, nutmeg, sea salt), potatoes 12,5%, aubergines 12,5%, courgettes 12,5%, mushrooms 8%, peeled tomatoes, onions, olive oil 2%, tomato paste, parsley, kefalotiri cheese, sugar, sea salt, black pepper, spearmint, thyme, bread crumbs (wheat flour, corn oil, yeast, sugar, sea salt).
  • INSTRUCTIONS

  • In Conventional oven: Remove outer packaging and the film lid from tray. Preheat oven to 180 C. Always place tray in the middle shelf of the oven.

    A) Defrost in refrigerator for 24 hours before use. Heat at 180οC for 55-60 minutes or
    B) Heat directly from frozen at 180οC for 65-70 minutes

    Dish is ready when the béchamel turns gold brown.

    Let stand 20 minutes before cutting and serving.

    Ovens may vary and baking instructions should be used as a guide only.

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