Spinach Pie Recipe
Ingredients
| Frozen chopped spinach package | 2 | |
| Whole wheat pastry flour | 3/4 Cup (16 tbs) | |
| Cooked brown rice | 1/2 Cup (16 tbs) | |
| Buttermilk | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| 3/4 cup part-skim ricotta cheese | ||
| 1/3 cup evaporated skim milk | ||
| 2 eggs or 1/2 cup fat-free egg substitute | ||
| Lemon juice | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
Directions
Remove the spinach from its wrapping and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place in a medium bowl and set aside.
Place the flour, rice, buttermilk, oil, and Parmesan in a 10" glass pie plate.
Toss with a fork until thoroughly combined.
Press the dough in the bottom and up the sides of the plate to form a crust.
Place the pie plate on an inverted saucer and microwave on high for 4 to 6 minutes, or until the crust appears dry.
To the spinach, add the ricotta, milk, eggs, lemon juice, basil, and nutmeg.
Spread the filling evenly over the crust.
Microwave on high for 5 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 10 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 5 to 10 minutes, or until the center of the pie is set.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place in a medium bowl and set aside.
Place the flour, rice, buttermilk, oil, and Parmesan in a 10" glass pie plate.
Toss with a fork until thoroughly combined.
Press the dough in the bottom and up the sides of the plate to form a crust.
Place the pie plate on an inverted saucer and microwave on high for 4 to 6 minutes, or until the crust appears dry.
To the spinach, add the ricotta, milk, eggs, lemon juice, basil, and nutmeg.
Spread the filling evenly over the crust.
Microwave on high for 5 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 10 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 5 to 10 minutes, or until the center of the pie is set.
Chef
