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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 12.0 g
  • Cholesterol: 28.6 mg
  • Sodium: 907.3 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.8 g

View full nutritional breakdown of Tomato Pie with Spinach Crust calories by ingredient
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Tomato Pie with Spinach Crust

Submitted by: KKOHN00

Introduction

crust is from Mollie Katzen's The Enchanted Broccoli Forest crust is from Mollie Katzen's The Enchanted Broccoli Forest
Number of Servings: 6

Ingredients

    Crust:
    3/4 lb fresh spinach
    1 tsp salt
    3/4 cup flour
    3/4 cup wheat germ
    dash of nutmeg

    filling:
    2 medium onions
    1 tsp olive oil
    2 large tomatoes
    1 tsp salt
    pepper
    oregano, basil, thyme
    1 Tbsp butter
    1 Tbsp flour
    1 cup skim milk
    4 oz assorted cheese
    1/4 cup panko

Directions

Preheat oven to 375. Cover a 9" deep-dish pan with wax paper.
boil the spinach until just wilted, chop finely. Mix with all other ingredients. Press into pan.
Bake for 15 minutes.
Heat 1 tsp olive oil in a skillet. Chop the onions and cook over a low flame until lightly browned.
Slice the tomatoes and arrange in the crust, interspersing with onions. Sprinkle with salt, pepper, and other seasonings.
make a white sauce: melt 1 Tbsp butter in a small saucepan, then add 1 Tbsp flour and whisk until well mixed. Slowly pour in the skim milk, adding a little at a time and whisking well at each stage. Add the cheese. Switch to a wooden spoon and stir gently until cheese is all melted.
Pour cheese sauce over tomatoes. Sprinkle panko (breadcrumbs) on top.
Bake at 350 for 30 minutes, or until cheese is bubbly and top starts to brown.

Number of Servings: 6

Recipe submitted by SparkPeople user KKOHN00.






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