Sunday, April 11, 2010

Spinach-Dill Pie

Lets start off with saying that Adam isn't the largest spinach fan in the world. He will eat it if it is in front of him, but he would hardly choose it if he had a choice. I, on the other hand, Love it and always have. It's one of my favorite ingredients for a quiche as well. We went to farmers market this morning and got tons of veggies for the week. Dill, parsley and fresh eggs were at the top of my list so I could make this dish for dinner tonight. I served this along with roasted rosemary new potatoes, and a salad. By the end of our meal, I counted that we had over 9 different veggies in just one meal! (I usually make a pretty colorful salad with the works).

I used two overlapping whole wheat tortillas in the bottom of my pie dish for the crust, instead of the called for phyllo dough. This saved on fat, calories, time, and it tasted great. I am planning on doing this more often for my quiches that require a crust. It was easy to put together, super flavorful and delicious! Adam had two helpings if that gives you a sense of how tasty this turned out : )
Picture taken from Martha Stewart's Living. (My picture could not compete!)
Spinach-Dill Pie
Recipe Adapted by Martha Stewart's Living, April 2001

10 ounces spinach, well washed, tough stems removed (I used frozen, thawed and drained)
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 whole wheat tortillas (*to make this gluten free, try replacing with corn tortillas, a gluten free pie crust, or omit the crust completely).

1. Preheat oven to 375 degrees.

Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.

2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.

3. Place the tortillas in the bottom of a pie dish so they are overlapping and you have a 'crust' around the edges.

4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

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