Swwet potatoe pie with spinch feta and onion.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
280 gram(s) sweet potato raw 2 cups diced / 265 grams .75 cup, chopped Onions, raw .5 package (10 oz) Spinach, fresh 2 serving Brown Egg, Free Range (local family farm), 1 large (by AFBDIET08) 6 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) .5 cup Milk, 1% .8 oz Feta Cheese 1 dash Salt .5 tsp Pepper, black .5 tsp Mustapha's Moroccan Harissa (by ORANGEDIANA)
1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°
2 Heat a nonstick skillet over medium heat. Add spinach and onion; sauté 3 minutes. Remove from heat; cool.
3. Combine milk and the rest of ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.
Serving Size: makes 4 servings as a side 2 as a lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
2 Heat a nonstick skillet over medium heat. Add spinach and onion; sauté 3 minutes. Remove from heat; cool.
3. Combine milk and the rest of ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.
Serving Size: makes 4 servings as a side 2 as a lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 4.2 g
- Cholesterol: 113.0 mg
- Sodium: 245.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.4 g
- Protein: 9.8 g
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