Spinach and Mushroom Pie
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Spinach and Mushroom Pie calories by ingredient
Number of Servings: 3
Ingredients
-
1 1/4 cups organic spinach or Swiss chard, coarsely shredded
1 onion, thinly sliced
2 tablespoons olive oil, plus extra for frying and drizzling
1 clove garlic, crushed
1 cup baby portabello mushrooms, sliced thin
sea salt and freshly ground black pepper, to taste
3 extra-large free-range eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup homemade whole-wheat breadcrumbs
Directions
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.