73% Dough: [wheat flour, margarine [vegetable fats and oils (palm oil, cottonseed oil and sunflower oil in varying proportions), water, emulsifiers: mono- and diglycerides of fatty acids and polyglycerides of fatty acids, cooking salt, acidifying agent: citric acid, flavouring, colouring agent: beta-carotene], water, 4,5%* whole pasteurised egg from free-range hens, yeast, 3%* butter, 2%* whole pasteurised milk, cooking salt, baking powder (raising agents: sodium bicarbonate and sodium pyrophosphate bicarbonate). *
27% Filling: (52%** whey cheese, water, wheat semolina, 7%** PDO Feta cheese, cooking salt, 0.5%** free-range egg white powder, white pepper. **Percentages refer to the filling).
The product contains SITU (GLUTEN), MILK (LACTOSE), EYE ingredients.
May contain traces of SOYE, SINAPI, (MUSTARD) LUPINE and SOUSAGE SEEDS.
Allergenic ingredients and traces of allergens are marked in CAPITAL letters.

Once defrosted, it cannot be refrozen.

Refrigerated: 24 hours.
Freeze at:
-6°C for 1 week,
-12°C for 1 month,
-18°C until expiry date.

Produced and packaged by MICHAEL ARABATZIS S.A. FOOD, 1st Odos, P.O.T. 24, Industrial Area of Thessaloniki, Greece, P.O.Box 57022, tel: +30 2310 723440.

Preheat your oven to 220°C.
Without defrosting, place the Toropitakia on a baking tray lined with parchment paper or greased with a little oil.
Optionally, brush them with a little beaten egg or milk.
Bake in the low position of your oven at 220°C for about 15 minutes until golden brown.
Adjust the baking time and temperature depending on your oven. This product cannot be microwaved.

Suggested Portion	120 grams
Energy (per 100g)	1310 kj
Energy (per 100g)	314 kcal
Fat (per 100g)	19.6 g
Saturated Fat (per 100g)	10.3 g
Carbohydrates (per 100g)	26.3 g
Sugars (per 100g)	3.2 g
Protein (per 100g)	7.3 g
Salt (per 100g)	1.24 g
Dietary Fiber (per 100g)	1.7 g