Spinach PieAn Easy Vegetarian Savoury Pie RecipeFeb 6, 2008 Stephanie Gallagher
This savory spinach pie recipe is so rich and creamy, you'd never believe how healthy it is.
Is it possible that a recipe with whole milk, four egg yolks, four eggs and Parmigiano-Reggiano cheese can actually be healthy for you? Indeed, it is. This recipe for Italian spinach pie has all of those things, and it is packed with vitamin A, vitamin C, iron, calcium, protein and fiber. The secret? No crust. The good news is you won't even miss it, because this easy spinach pie recipe is so lusious and rich. Make sure you start with fresh baby spinach for the best flavor in this pie. You can use pre-washed, bagged spinach, if you like. And to change it up, why not try kale in place of the spinach? It will turn out just as tasty, and just as nutritious, too. This Italian spinach pie makes an excellent main course for vegetarians (or even for non-vegetarians). Serve this spinach pie with creamy vegetable soup and a big hunk of freshly-baked whole wheat bread for a healthy and satisfying meal any time of day. If you like this spinach pie recipe, be sure to try these recipes: spinach phyllo cups, shrimp pasta with spinach alfredo, spinach muffins (a good way to introduce spinach to kids), spinach pesto and mini spinach quiches. Ingredients
Directions
Serve warm. Makes 6 to 8 servings. Per serving (based on 6): 222 calories, 13 g fat (6 g saturated fat), 298 mg cholesterol, 503 mg sodium, 9 g carbohydrate, 3 g fiber, 19 g protein, 290% vitamin A, 71% vitamin C, 46% calcium, 29% iron
The copyright of the article Spinach Pie in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Spinach Pie in print or online must be granted by the author in writing.
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