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Mediterranean Vegetable Cheese Pie

Mediterranean Vegetable Cheese Pie
Category
Main Dish
Prep Time
15 minutes
Cook Time
50-60 minutes
Level of Difficulty
moderate
Ingredients Olive-Oil cooking spray
2 medium unpeeled potatoes, scrubbed and sliced in 1/8” rounds
½ cup onion, diced
8 oz. baby spinach, washed, drained and any long stems removed (approximately 8 cups)
¼ cup Kalamata olives, pitted and chopped
2 whole eggs (or ½ cup egg substitute)
3 egg whites
1 cup nonfat ricotta or fat-free or light cottage cheese
1 T feta cheese, crumbled
3 T fresh basil or dill, finely chopped (or 2 t dried basil or dill)
3 Roma tomatoes, sliced into ¼” rounds
1½ T grated Asiago or Parmesan cheese
1½ T grated lowfat Mozzarella cheese
Instructions 1. Heat oven to 350 degrees.
2. Coat a 9” pie plate with cooking spray. Line bottom of the plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12-15 minutes. Remove from the oven and set aside.
3. Coat a sauté pan with cooking spray and sauté onion over medium heat until tender, about 5 minutes.
4. Add spinach to the pan and let wilt while stirring, about 2-3 minutes.
5. Remove from heat and drain off any excess fluid from the mixture. Stir in olives.
6. In a bowl, beat eggs (or egg substitute) and egg whites. Stir in ricotta and feta.
7. Add half the basil or dill and set aside.
8. Spoon onion and spinach mix into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20-25 minutes or until egg is set and a non-serrated knife inserted into pie comes out clean.
9. Sprinkle grated cheese evenly over the top and remaining basil or dill. Return to the oven for 5 minutes or until cheese melts.
10. Remove from the oven and let sit for 5 minutes before cutting.
per serving (makes 4 servings):
Calories = 192
Fat = 4.8g
Sat. Fat = 2g
Carbohydrates = 20.5g
Protein = 17.5g
Fiber = 7.8g

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