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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 5.7 g
  • Cholesterol: 123.3 mg
  • Sodium: 566.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.8 g

View full nutritional breakdown of Mediterranean Vegetable-Cheese Pie calories by ingredient
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Mediterranean Vegetable-Cheese Pie

Submitted by: KATIESHARON

Introduction

The secret to this healthy dish's deceptively rich taste? Cheeses that are loaded with flavor but light on fat. Chef Gonzalo Mendoza further reduces the fat content by lining the pan with thinly sliced potatoes instead of piecrust (which typically contains a lot of butter or lard) for a big fat-calorie savings. The spinach, tomatoes, and onion add nearly 8 grams of fiber to every hearty slice. The secret to this healthy dish's deceptively rich taste? Cheeses that are loaded with flavor but light on fat. Chef Gonzalo Mendoza further reduces the fat content by lining the pan with thinly sliced potatoes instead of piecrust (which typically contains a lot of butter or lard) for a big fat-calorie savings. The spinach, tomatoes, and onion add nearly 8 grams of fiber to every hearty slice.
Number of Servings: 4

Ingredients

    Olive-oil cooking spray
    2 medium potatoes, peeled and sliced in 1/8-inch rounds
    1/2 cup diced onion
    8 oz (about 8 cups) baby spinach
    3 kalamata olives, pitted and chopped
    2 whole eggs
    5 egg whites
    1 cup nonfat ricotta or fat-free cottage cheese
    1 tbsp feta, crumbled
    6 tbsp finely chopped fresh basil or dill, or 6 tsp dried basil or dill, divided into 2 equal portions (also try with oregano, thyme or garlic in equal portions)
    3 Roma tomatoes, sliced into 1/4-inch rounds
    1 1/2 tbsp grated Asiago or Parmesan
    1 1/2 tbsp grated lowfat mozzarella
    salt & pepper to taste

Directions

Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Season potatoes well with salt, pepper or other various herbs suggested in ingredient list. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill (or other various herbs suggested) and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 40 to 50 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill (or other various herbs suggested). Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user KATIESHARON.






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