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Spinach Pie

Microwaverina's picture
Ingredients
  Frozen chopped spinach 20 Ounce (Two 10 Ounce Packages)
  Whole wheat pastry flour 3⁄4 Cup (12 tbs)
  Cooked brown rice 1⁄2 Cup (8 tbs)
  Buttermilk 3 Tablespoon
  Olive oil 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
  Part skim ricotta cheese 3⁄4 Cup (12 tbs)
  Evaporated skim milk 1⁄3 Cup (5.33 tbs)
  Eggs/1/2 cup fat-free egg substitute 2
  Lemon juice 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
Directions

Remove the spinach from its wrapping and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place in a medium bowl and set aside.
Place the flour, rice, buttermilk, oil, and Parmesan in a 10" glass pie plate.
Toss with a fork until thoroughly combined.
Press the dough in the bottom and up the sides of the plate to form a crust.
Place the pie plate on an inverted saucer and microwave on high for 4 to 6 minutes, or until the crust appears dry.
To the spinach, add the ricotta, milk, eggs, lemon juice, basil, and nutmeg.
Spread the filling evenly over the crust.
Microwave on high for 5 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 10 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 5 to 10 minutes, or until the center of the pie is set.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Pie
Ingredient: 
Spinach
Interest: 
Healthy

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