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Spinach & Ricotta Pies

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Spinach & Ricotta Pies

Postby SarahC » Thu Aug 09, 2007 9:36 am

I invented this recipe last night, and of course I had to try one after it was cooked :roll: Anyway, it was delicious! Here's what I did....

250g frozen spinach, thawed of course
500g low fat ricotta (I used Perfecto Italiano brand)
100g low fat cheese, grated
45g grated low fat parmesan cheese
30g egg white powder, or 6 egg whites
2 tsp minced garlic
1 tsp onion powder
1 tsp mustard

Mix the lot together in a bowl. Place mixture into greased 12-muffin tin. Bake on 180 degrees for 20-30 minutes, until pies are firm to touch and brown on top. Leave to cool for about 10 mins before attempting to remove from tin.

Makes 12 pies.

Per pie, approx:
315 kJ / 75 Cal
9g protein
2g carb
3g fat

Have one as a snack (hot or cold) or have two or three with salad or veggies as a meal :D
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Postby Playboy_bunny » Thu Aug 09, 2007 10:07 am

mmm sounds yummy! ;)
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Postby Butterfly_Dawn » Thu Aug 09, 2007 10:25 am

I do a similar:

bunch of spinach or silverbeet, steamed ith exess water squeezed
sml tub of ricotta
1 egg (2 if you want it more solid)
salt pepper
pinch nutmeg

stirfry onion and garlic. Beat egg then mix in to ricotta with other ingredietns. grease pie dish and place a sheet of puff pastry (or whatever pastry you like really) in. Fill pie and bake at 180ish until pie fillng puffs up and firms and the pastry and pie top is golden (approx45min I think).

The nutmeg is really something. You can add cheese too if you're feeling a bit cheesy.
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