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Saturday, March 31, 2007

Simple Spinach Pie

Ingredients:

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)

Directions:

1. Preheat oven to 400 degrees.
2. Coat an 8-inch spring-form pan with spray. Set aside.
3. Cook spinach according to package directions.
4. When cool enough to handle, squeeze spinach out to remove most of the water.
5. Coarsely chop spinach. Transfer to a bowl and toss with olive oil.
6. In medium bowl, whisk egg whites until foamy.
7. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
8. Stir in chicken broth and dill.
9. Add spinach and mix well to combine.
10. Spread mixture in prepared pan into an even layer.
11. Bake 15 minutes, until set. Cool in pan.
12. Release spring-lock and carefully remove sides of pan.
13. Cut into 8 slices.
14. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern,
pointed ends facing inward.
15. Serve warm or at room temperature.

Yield: 6 Servings
Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.

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This simple spinach pie is a great way to get in your veggies...pleasing the palate with the unexpected flavors of fresh dill and feta cheese.

This can really be stored up to 24 hours by covering with foil or plastic wrap and refrigerating but you'll want to bring to room temperature before serving, or reheat in oven or microwave.

For vegetarians, you will absolutely loves this recipe.

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