Rustic Spinach Pie - 17g Carbs, 2g Fiber
From: www.puffpastry.com
Thaw Time: 40 minutes
Prep Time: 20 minutes
Bake Time: 45 minutes
Chill Time: 20 minutes
Cool Time: 20 minutes
Serves: 8
1/2 of a 17.3-oz pkg Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
2 Tbsp butter
2 medium carrots, chopped (about 1 cup)
1 (10 oz pkg) frozen chopped spinach, thawed and well drained
1 pouch dry onion soup and recipe mix
1/4 tsp ground black pepper
4 eggs, beaten
1 cup whipped cottage cheese
1/2 cup crumbled feta cheese
Heat the oven to 375 degrees F. Lightly grease a 9-inch spring-form pan.
Heat the butter in a 12-inch skillet over medium heat. Add the carrots
and cook for 3 minutes, stirring often. Stir in the spinach, soup mix
and black pepper and cook for 2 minutes or until the spinach is tender,
stirring often. Remove the skillet from the heat.
Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in
the spinach mixture. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 12-inch square. Press the pastry into the bottom and up
the sides of the pan, leaving the excess pastry draped over the sides
of the pan. Spoon the spinach mixture into the pan. Fold the excess
pastry in over the filling.
Bake for 45 minutes or until set. Let the pie cool in the pan on a wire
rack for 20 minutes.
TIP Tip: For easier slicing, refrigerate the baked and cooled pie for
1 hour.
TIP Tip: Serves 16 as an appetizer.
Serves: 8
Nutrition per Serving:
267 Calories, 17g Total Fat, 9g* Saturated Fat, 126mg Cholesterol,
783mg Sodium, 17g Total Carbs, 2g Dietary Fiber, 12g Protein,
Vitamin A: 145%DV - Vitamin C: 5%DV - Calcium: 13%DV - Iron: 12%DV
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