You are here

Spinach Pie

Microwaverina's picture
  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

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: 
Side Dish

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1255 Calories from Fat 562

% Daily Value*

Total Fat 64 g97.7%

Saturated Fat 19.8 g98.9%

Trans Fat 0 g

Cholesterol 511.5 mg170.5%

Sodium 1171.5 mg48.8%

Total Carbohydrates 109 g36.2%

Dietary Fiber 22.1 g88.3%

Sugars 16.5 g

Protein 71 g141.8%

Vitamin A 1099.2% Vitamin C 272%

Calcium 162.3% Iron 119.7%

*Based on a 2000 Calorie diet

Spinach Pie Recipe