Mediterranean Vegetable-Cheese Pie
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
39
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Onion (diced)8 cups oz
Baby Spinach1 cup
Ricotta (nonfat)1 tbsps
Feta (crumbled)1.5 tbsps
Asiago (grated)1.5 tbsps
Mozzarella (grated lowfat)Directions:
1
Heat oven to 350°
2
Coat a 9" pie plate with cooking spray
3
Line bottom of plate with potato slices
4
Cut remaining slices in half and arrange around side of plate
5
Bake 12 to 15 minutes
6
Remove from oven and set aside
7
Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes
8
Add spinach to pan and let wilt, about 2 to 3 minutes
9
Remove from heat
10
Drain excess fluid from onion and spinach mixture
11
Stir in olives
12
In a bowl, beat eggs and egg whites
13
Stir in ricotta and feta
14
Add half the basil or dill and set aside
15
Spoon onion and spinach mixture into pie plate over potatoes
16
Layer on egg mixture, then slices of tomato
17
Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean
18
Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill
19
Return to oven for 5 minutes or until cheese melts
20
Remove from oven and let sit for 5 minutes
21
Cut pie into 4 wedges
22
Serve immediately
23
Heat oven to 350°
24
Coat a 9" pie plate with cooking spray
25
Line bottom of plate with potato slices
26
Cut remaining slices in half and arrange around side of plate
27
Bake 12 to 15 minutes
28
Remove from oven and set aside
29
Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes
30
Add spinach to pan and let wilt, about 2 to 3 minutes
31
Remove from heat
32
Drain excess fluid from onion and spinach mixture
33
Stir in olives
34
In a bowl, beat eggs and egg whites
35
Stir in ricotta and feta
36
Add half the basil or dill and set aside
37
Spoon onion and spinach mixture into pie plate over potatoes
38
Layer on egg mixture, then slices of tomato
39
Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean
40
Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill
41
Return to oven for 5 minutes or until cheese melts
42
Remove from oven and let sit for 5 minutes
43
Cut pie into 4 wedges
44
Serve immediately