Recipes · Georgian · Main Courses
Guruli Gvezeli (Gurian Crescent Pie with Cheese and Egg)
One serving has 708 kcal and 33 g protein, and at least a fifth of a woman's daily need of selenium (108%), riboflavin (104%), cobalamin (95%), thiamin (75%), phosphorus (74%) and folate (53%). Ready in 110 minutes.
- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (283 g)
- Difficulty: Medium
- Diets: Vegetarian, High protein
- Contains: dairy, egg, gluten
Ingredients
- 1 g Dried yeast
- 1 g Sugar
- 25 g Water, lukewarm
- 25 g Matsoni or plain yogurt
- 5 g Sunflower oil
- 0.5 g Salt
- 80 g Plain flour
- 60 g Eggs (one hard-boiled, the rest for brushing)
- 50 g Sulguni or mozzarella, grated
- 30 g Imeretian cheese or a mild feta, crumbled
- 5 g Butter, unsalted (melted, to brush)
Method
- Dissolve the yeast and sugar in the lukewarm water, mix in the matsoni, oil and salt, then the flour, and knead for 8 minutes into a soft, smooth dough. Cover it and leave it in a warm place for 1 hour, until doubled.
- Meanwhile, boil one whole egg for 10 minutes, cool it in cold water, peel it and cut it in half lengthways. Beat the rest of the egg for brushing. Mix the two cheeses with a teaspoon of the beaten egg.
- Heat the oven to 220 °C. Divide the dough in two and roll each piece into an oval about 20 × 14 cm and 4 mm thick.
- Spread half the cheese over one half of each oval, leaving a 2 cm border, and set half the boiled egg in the middle, cut side down. Fold the dough over, press the edges together, bend each pie into a crescent and crimp the edge into a rope so it doesn't open in the oven.
- Lay the pies on a tray lined with baking paper, brush them with the beaten egg and leave them for 10 minutes. Bake for 18-20 minutes, until deep golden.
- Brush the hot pies with the melted butter and leave them for 5 minutes before cutting. In Guria, in western Georgia, these crescent pies are baked for Christmas.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 708 kcal | 33% |
| Carbohydrates | 66.4 g | |
| Water | 145 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 32.5 g | 68% |
| Tryptophan | 0.53 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.7 g | |
| Lysine | 1.7 g | |
| Methionine | 0.77 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.9 g | |
| Histidine | 0.78 g | |
| Fat | 34 g | |
| Monounsaturated | 9.3 g | |
| Polyunsaturated | 5.5 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.9 g | |
| Saturated | 16.5 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 303 mg | |
| Calcium | 479 mg | 48% |
| Copper | 0.18 mg | 20% |
| Iron | 5.2 mg | 29% |
| Magnesium | 44.4 mg | 14% |
| Manganese | 0.59 mg | 33% |
| Phosphorus | 515 mg | 74% |
| Potassium | 275 mg | 6% |
| Selenium | 59.2 µg | 108% |
| Sodium | 879 mg | |
| Zinc | 3.9 mg | 49% |
| Thiamin (vitamin B1) | 0.83 mg | 75% |
| Riboflavin (vitamin B2) | 1.1 mg | 104% |
| Niacin (vitamin B3) | 5.5 mg | 40% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 37% |
| Pyridoxine (vitamin B6) | 0.31 mg | 24% |
| Folate (vitamin B9) | 213 µg | 53% |
| Cobalamin (vitamin B12) | 2.3 µg | 95% |
| Choline | 194 mg | 46% |
| Vitamin A | 264 µg | 38% |
| Vitamin C | 0.13 mg | 0% |
| Vitamin D (D2 + D3) | 62.5 IU | 10% |
| Vitamin E | 3.1 mg | 21% |
| Vitamin K | 2.8 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.