Spinach Cheese Pie
Posted by Debelli on 12-21-2000 06:17 PM:
Spinach Cheese Pie (from Fran McCullough's Low Carb Cookbook)
2 (10 oz) packages frozen whole-leaf spinach, defrosted (I use chopped spinach)
2 TB butter
1 bunch scallions, including the firm green, chopped (about 3/4 c)
1/2 medium onion, chopped
6 eggs, beaten well
1 (15 oz) container whole-milk ricotta
1/2 pound feta cheese, crumbled
1 TB chopped dill
1/4 c chopped parsley
pinch of grated nutmeg
Salt and pepper to taste
Olive oil for the pan
Preheat the oven to 350F. Let the spinach drain in a colander in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then chop it and set aside.
Melt the butter in a large skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they're soft, then add the spinach and a sprinkle of salt and pepper, and cook for 3 minutes, stirring from time to time.
Beat the eggs in a large mixing bowls and whisk in the ricotta. Stir in the remaining ingredients, then oil a 13x9-inch baking dish well, including the sides. Mix the spinach with the egg-cheese mixture, taste for seasoning, and pour into the pan.
Bake the pie for 30 to 40 minutes, until the moisture disappears and the top has dappled golden spots. Remove from the oven and let sit for 5 minutes before serving.
Serves 8, 9g protein, 16.9 g fat, 5 g carb per serving (according to the book).
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