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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.3
  • Total Fat: 14.1 g
  • Cholesterol: 46.4 mg
  • Sodium: 283.9 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 8.1 g
  • Protein: 12.1 g

View full nutritional breakdown of Black eyed peas pie calories by ingredient
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Black eyed peas pie

Submitted by: MEGABOMB


Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    2 cups button mushrooms, sliced
    salt and ground black pepper to taste
    1 onion, thinly sliced
    1 jalapeno pepper, ribs and seeds removed, finely chopped
    10 ounces fresh spinach, washed,
    2 cups drained and rinsed canned black-eyed peas
    4 ounces mozzarella cheese, grated
    1 egg
    1/2 cup unsweetened soy milk
    1/2 teaspoon cayenne pepper
    1 frozen 9-inch pie crust
    2 cups cubed winter squash
    1 medium tomato

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place olive oil into a large skillet over medium heat. Add the mushrooms and onion and cook until reduced, 8 to 10 minutes. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper.
3. Place the spinach, 1 1/2 cups black-eyed peas, cheese, 1 egg, soy milk, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
4. In a big bowl, mix mushrooms, onions, processed mix, and remaining peas together. Pour into prepared pie crust. Layer squash on top of pie filling. Slice tomato and layer across the top.
5. Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.


Number of Servings: 6

Recipe submitted by SparkPeople user MEGABOMB.






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