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.

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