Swwet potatoe pie with spinch feta and onion.

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.