MEDITERRANEAN VEGETABLE-CHEESE PIE - 20.5 g carbohydrates, 7.8 g fiber

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MEDITERRANEAN VEGETABLE-CHEESE PIE - 20.5 g carbohydrates, 7.8 g fiber

 

 

Olive-oil cooking spray

2 medium potatoes, peeled and sliced in 1/8-inch rounds

1/2 cup diced onion

8 oz (about 8 cups) baby spinach

3 kalamata olives, pitted and chopped

2 whole eggs

3 egg whites

1 cup nonfat ricotta or fat-free cottage cheese

1 tbsp feta, crumbled

3 tbsp finely chopped fresh basil, or dill or 3 tsp dried basil or dill, divided

into 2 equal portions

3 Roma tomatoes, sliced into 1/4-inch rounds

1 1/2 tbsp grated Asiago or Parmesan

1 1/2 tbsp grated lowfat mozzarella

 

 

 

Heat oven to 350°. Coat a 9 " pie plate with cooking spray. Line bottom of plate

with potato slices. Cut remaining slices in half and arrange around side of

plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan

with cooking spray and sauté onion over low heat until tender, about 5 minutes.

Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain

excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat

eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and

set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer

on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set

and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly

over top of pie and top with remaining basil or dill. Return to oven for 5

minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut

pie into 4 wedges. Serve

immediately.

 

Makes 4 servings.

 

Athor: Rancho La Puerta Spa, Tecate, Baja California

Source: Self magazine

Formatted by Chupa Babi: 03.17.08

 

Nutritional analysis per serving 192 calories, 4.8 g fat (2 g saturated fat),

20.5 g carbohydrates, 17.5 g protein, 7.8 g fiber

 

The secret to this healthy dish's deceptively rich taste? Cheeses that are

loaded with flavor but light on fat. Chef Gonzalo Mendoza further reduces the

fat content by lining the pan with thinly sliced potatoes instead of piecrust

(which typically contains a lot of butter or lard) for a big fat-calorie

savings. The spinach, tomatoes, and onion add nearly 8 grams of fiber to every

hearty slice.

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