How to Make Mediterranean Vegetable Cheese Pie

This pie, made up of vegetables, eggs and low-fat cheeses is truly worthy of the title “healthy.” Perhaps you'll feel no regret in finishing half the pie yourself and calling it dinner.

Ingredients

  • Olive-oil cooking spray
  • 2 medium potatoes, sliced in 1/8-inch rounds
  • 1/2 cup diced onion
  • 8 oz (about 8 cups) baby spinach, from frozen, thawed
  • 3 garlic cloves, chopped
  • 2 whole eggs
  • 3 egg whites
  • 1/2 cup ricotta
  • 1/2 cup non-fat cottage cheese
  • 3 tbsp finely chopped basil, plus more for garnish
  • 1 zucchini, sliced into 1/4-inch rounds
  • 1 1/2 tbsp grated Asiago or Parmesan
  • salt and pepper

Steps

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    Heat oven to 350°. Coat the pie plate with cooking spray. Line bottom of plate with potato slices.
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    Cut remaining slices in half and arrange around side of plate. Season with salt and pepper. Lightly spray them again. Bake 12 to 15 minutes. Remove from oven and set aside.
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    Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add the garlic and sauté about 1 minute. Add the spinach and stir until just heated through. Remove from heat. Drain excess fluid from onion and spinach mixture.
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    In a bowl, beat eggs and egg whites. Stir in ricotta and cottage cheese. Add half the basil and a pinch of salt and set aside.
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    Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of zucchini.
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    Bake 35 to 40 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with basil garnish. Return to oven for 5 minutes or until cheese melts.
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    Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges.
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    Serve immediately.

Things You'll Need

  • 9" pie plate
  • Knife and cutting board
  • Sauté pan
  • Egg flip or similar for stirring

Sources and Citations

Article Info

Categories: Vegetarian