Spinach and Mushroom Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 1/4 cups organic spinach or Swiss chard, coarsely shredded1 onion, thinly sliced2 tablespoons olive oil, plus extra for frying and drizzling1 clove garlic, crushed1 cup baby portabello mushrooms, sliced thinsea salt and freshly ground black pepper, to taste3 extra-large free-range eggs, beaten1/2 cup grated Parmesan cheese1/2 cup homemade whole-wheat breadcrumbs
Preheat the oven to 375 F.
Place the spinach in a large bowl then cover with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture.
Gently soften the onion in the olive oil, until pale golden. Stir in the garlic and mushroom then add a little more oil. Cook until the mushroom is just tender. Stir in the spinach and season to taste. Allow to cool. Mix with the beaten egg and ½ cup Parmesan. Check seasoning.
Turn into a baking pan lined with baking paper. Sprinkle over the breadcrumbs and remaining Parmesan then drizzle with oil and bake for 20 minutes, or until the eggs are set and the top is crisp and browned.
Cook’s tip: Add chopped pancetta before baking and serve with a tomato salad.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENNP422.
Place the spinach in a large bowl then cover with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture.
Gently soften the onion in the olive oil, until pale golden. Stir in the garlic and mushroom then add a little more oil. Cook until the mushroom is just tender. Stir in the spinach and season to taste. Allow to cool. Mix with the beaten egg and ½ cup Parmesan. Check seasoning.
Turn into a baking pan lined with baking paper. Sprinkle over the breadcrumbs and remaining Parmesan then drizzle with oil and bake for 20 minutes, or until the eggs are set and the top is crisp and browned.
Cook’s tip: Add chopped pancetta before baking and serve with a tomato salad.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENNP422.
Nutritional Info Amount Per Serving
- Calories: 251.2
- Total Fat: 14.1 g
- Cholesterol: 75.0 mg
- Sodium: 1,501.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.2 g
- Protein: 13.1 g
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