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, acidifier: citric acid, flavoring, coloring: beta-carotene], water, 4.5%* whole pasteurized egg from free-range hens, yeast, 3%* butter, 2%* whole pasteurized milk, table salt, baking powder (raising agents: sodium bicarbonate and sodium dihydrogen phosphate). *Percentages refer to the dough].
27% Filling: (52%** mizithra cheese, water, wheat semolina, 7%** PDO Feta cheese, cooking salt, 0.5%** powdered egg white from free-range hens, white pepper. **Percentages refer to the filling).
The product contains WHEAT (GLUTEN), MILK (LACTOSE), and EGG ingredients.
May contain traces of SOY, MUSTARD, (MUSTARD) LUPIN and SESAME SEEDS.
Allergenic ingredients and traces of allergens are indicated in CAPITAL letters.

Energy	1310 kj
Energy	314 kcal
Fat	19.6 g
Saturated Fat	10.3 g
Carbohydrates	26.3 g
Sugars	3.2 g
Protein	7.3 g
Salt	1.24 g
Dietary Fiber	1.7 g

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

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.

Once defrosted, it cannot be refrozen.

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.