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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Suray Thakuri
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating zucchini and eggplant.
Bapary Telecom
[email protected]I've made this pie several times now and it's always a crowd-pleaser. It's the perfect dish to bring to a potluck or party.
Mary Eke
[email protected]This recipe was a little time-consuming, but it was worth it. The pie was so good that I've already made it twice in the past month.
sive silvest
[email protected]I followed the recipe exactly and my pie turned out perfect! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Jodie Tijerina
[email protected]This pie is absolutely delicious! I've made it twice now and both times it was a huge hit. Thanks for sharing this recipe!
Josh do stuff Hutchinson
[email protected]I love the idea of this recipe, but I think I need to practice making pie crust before I try it again. My crust was a little tough.
krishnaprasad Kushwaha koiri
[email protected]The pie was good, but I found it to be a little bland. I think I would add more herbs and spices next time.
Zachary Wright
[email protected]This recipe was a little too complicated for me. I think I'll stick to simpler recipes in the future.
faxera shet
[email protected]I'm not a huge fan of Mediterranean food, but this pie was surprisingly good. The flavors were well-balanced and the crust was flaky and buttery.
Shu'Roseasia Felder
[email protected]This pie is a great way to use up leftover vegetables. I had some zucchini, eggplant, and bell peppers that I needed to use up and this recipe was perfect.
Abullrazaq Arain
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables and cheeses and it's always delicious.
ENEBELI FIDELIS
[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 worked perfectly.
Nicole Pollack
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The cheese was gooey and the vegetables were perfectly cooked.
Tayyab Ch
[email protected]This Mediterranean Vegetable and Cheese Pie was a hit with my family! The flavors were amazing and the crust was flaky and golden brown. I will definitely be making this again.