MEDITERRANEAN VEGETABLE-CHEESE PIE
Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 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 remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.
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Sannie Sareenie
[email protected]This recipe is a keeper! I will definitely be making this pie again and again.
Temmy Gold
[email protected]I'm not sure what went wrong, but my pie didn't turn out well. The crust was too soggy.
Danny Liz
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved it!
Ahabwe Denmix
[email protected]I made a few substitutions to the recipe and the pie still turned out great. I used a gluten-free flour blend and vegan cheese.
Brian Hoss
[email protected]I followed the recipe exactly and the pie turned out perfect. I highly recommend this recipe.
Manasa Mrewan
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's so delicious!
ta kis
[email protected]I've made this pie several times and it's always a hit. It's a great way to use up leftover vegetables.
Cooper Shortcliffe
[email protected]This is my new favorite vegetarian dish! It's so flavorful and satisfying.
UTTUKER REKUTTU
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Jacob Jenks
[email protected]The filling was a bit bland for my taste, but the crust was excellent.
Okeyo Oluoch
[email protected]This recipe was easy to follow and the pie turned out great! I used a store-bought pie crust to save time, and it still tasted amazing.
Ritu lslam lslam
[email protected]I'm not a big fan of vegetables, but this pie was delicious! The cheese and herbs really balanced out the flavor of the vegetables.
Raj Oli
[email protected]This Mediterranean vegetable and cheese pie was a hit with my family! The flavors were amazing, and the crust was perfectly flaky. I will definitely be making this again.