{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

24 feuilles de pâte à wontons
450 g (1 lb) de bœuf haché maigre
2 tomates épépinées et coupées en petits dés
180 ml (3/4 de tasse) de feta émiettée
180 ml (3/4 de tasse) tzatziki
125 ml (1/2 tasse) d’olives Kalamata tranchées

PRÉPARATION

Préchauffer le four à 205 °C (400 °F).
Huiler les douze alvéoles d’un moule à muffins, puis déposer deux feuilles de pâte à wontons dans chacune des alvéoles. Façonner les feuilles en coupelles et badigeonner d’un peu d’huile d’olive.
Cuire au four de 8 à 10 minutes, jusqu’à ce que les feuilles soient dorées et croustillantes. Retirer du four et démouler les coupelles.
Pendant ce temps, chauffer un peu d’huile d’olive à feu moyen-élevé dans une poêle. Cuire le bœuf haché de 5 à 7 minutes en égrainant la viande à l’aide d’une cuillère en bois, jusqu’à ce qu’elle ait perdu sa teinte rosée. Retirer du feu.
Ajouter les tomates, la feta et les olives dans la poêle. Saler, poivrer et remuer.
Répartir la préparation au bœuf dans les coupelles, puis garnir de tzatziki.

PAR PORTION

Calories 635
Protéines 34 g
Matières grasses 44 g
Glucides 31 g
Fibres 0 g
Fer 4 mg
Calcium 215 mg
Sodium 1185 mg

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