I tried out some summer fare recently as the temperatures are already beginning to rise down South. I baked the pie for Saturday night supper but it actually taste better for brunch on Sunday - I think the flavors need a little time to meld together - and I will add salt to the recipe when I try it again. It needs some. The recipe is from Self magazine, April 2005 - they attribute it to Rancho La Puerta Spa, Tecate, Baja, California.
Mediterranean Vegetable-Cheese Pie
Olive oil cooking spray
2 med.-sized potatoes, peeled and sliced in 1/8-inch rounds
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill (or 3 tsp dry)
3 Roma tomatoes, sliced into 1/4-inch rounds
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella
Heat oven to 350 degrees. Coat a 9-inch 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 saute pan with cooking spray and saute onion over low heat till tender, about 5 min. Add spinach to pan and let wilt, about 2 to 3 min. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives.
In a medium-sized 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 min. or till 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 min. or till cheese melts. Remove from oven and let sit for 5 min. Cut pie into four wedges. Serve immediately.
Per serving: 192 calories, 4.8 g fat (2 g saturated), 20.5 g carbohydrates, 17.5 g protein, 7.8 g fiber
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