Articles & Recipes
Spinach Pie
This is a light luncheon dish that is also vegetarian
Ingredients
1 cup plain whole meal flour (140gram)
½ cup white self raising flour (70grams)
¼ cup unsaturated margarine (65grams)
¼ cup low fat ricotta cheese (65grams)
¼ to 1/3 cup ice water
1 large finely chopped onion (150grams)
4 finely chopped cloves garlic (12grams)
1 teaspoon unsaturated margarine (5grams)
1 tabsp water (20ml)
2 bunches prepared spinach (250grams)
1 ½ cup low fat ricotta cheese (375grams)
2 eggs (100grams)
Salt to taste
Freshly ground black pepper
2 tabsp Parmesan cheese (18grams)
¼ cup dried breadcrumbs (30grams)
1 tabsp non-fat milk (20ml)
Method
Prepare pastry by cutting margarine into flours until the size of small peas.
Fold in ricotta cheese.
Add cold water until it clumps together.
Place on floured baking paper and kneed a couple of times.
Divide into 2 equal parts.
Roll one half between sheets of baking paper to fit a 30 by 20 cm lamington size tin.
Fit into tin, cutting edges even with the top.
Roll remaining pastry and leave aside.
Stir-fry onion and garlic in a non-stick pan with margarine and water for 3 minutes, Add well washed and drained spinach and cook for 3 minutes more.
Remove from stove and add ricotta and beaten eggs.
Season with salt and pepper to taste.
Sprinkle Parmesan cheese and breadcrumbs on pastry base.
Spread spinach ricotta mixture on top.
Dampen edges of pastry base with water.
Cover with remaining rolled-pastry, trim pastry even with the edge and seal with a fork.
Brush with non-fat milk.
Bake in 180?C for 40 to 50 minutes
Serves : 8
Nutrients per Serve :
KJ 1114, Calories 269, Carbohydrates(grams) 20.4, Fat(grams) 14.9, Protein(grams) 12.9, Calcium (milligrams) 207.5, Iron (milligrams) 2.4
Note
Vegetarian