Spinach and Cheese Pie w/ Potato "Crust"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium potatoes, peeled and sliced thin300 gr. baby spinach, washed1 onion, small, diced2 eggs1 egg white200 gr. ricotta cheese3 tbs. provolone cheese shredded1 tsp. fresh thyme (big pinch if using dry)1/4 tsp. pepper
Preheat oven 200 celcius
Serves 6
Brush oven proof casserole type dish w/ 1/2 teaspoon olive oil
Line the bottom and side of dish with potato. Cover with aluminium foil and set in oven for 10-15 minutes or until potatoes are soft.
Cook onion in the rest of the olive oil. Add spinach and cook until wilted. Crumble in feta cheese.
In a bowl, beat eggs and ricotta cheese. Add thyme or dill and pepper.
Add the spinach mixture to the egg mixture and mix well.
Pour mixture into the potato lined casserole dish.
Bake in oven until set (about 20 minutes)
Sprinkle shredded provolone over the top and bake until melted (about 10 minutes).
Remove from oven and serve.
This is also very good served cold.
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARMAGNOLIA.
Serves 6
Brush oven proof casserole type dish w/ 1/2 teaspoon olive oil
Line the bottom and side of dish with potato. Cover with aluminium foil and set in oven for 10-15 minutes or until potatoes are soft.
Cook onion in the rest of the olive oil. Add spinach and cook until wilted. Crumble in feta cheese.
In a bowl, beat eggs and ricotta cheese. Add thyme or dill and pepper.
Add the spinach mixture to the egg mixture and mix well.
Pour mixture into the potato lined casserole dish.
Bake in oven until set (about 20 minutes)
Sprinkle shredded provolone over the top and bake until melted (about 10 minutes).
Remove from oven and serve.
This is also very good served cold.
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARMAGNOLIA.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 15.7 g
- Cholesterol: 112.9 mg
- Sodium: 316.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.7 g
- Protein: 15.0 g
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