mini spinach pies
Ingredients:
  • (12 oz.) fresh spinach
  • (1/2 cup) part-skim ricotta cheese or low-fat cottage cheese
  • (1/2 cup) finely shredded Parmesan cheese, plus more for garnish
  • (2) large eggs, beaten
  • (1 clove) garlic, minced
  • (1/4 tsp.) salt
  • (1/4 tsp.) freshly ground pepper
Servings

4

Lunch

Mini Spinach Pies

Finely chopped fresh spinach baked with creamy ricotta in muffin pans for individual mini pies.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray 8 muffin cups with cooking spray (or use paper liners also sprayed with cooking spray).
  2. 2Separate spinach into 3 batches. Finely chop each batch in a food processor and place in a bowl. Stir in ricotta, Parmesan cheese, eggs, garlic, salt and pepper.
  3. 3Spoon evenly into muffin cups and bake 20 minutes. Cool 5 minutes. Serve with another sprinkling of Parmesan and enjoy.

Nutritional Information

Serving Size: 2 cakes



Amount Per Serving:

  • Calories 141
  • Total Fat 8 g
  • Total Carbohydrate 6 g
  • Protein 13 g
  • Cholesterol 123 mg
  • Sodium 456 mg
  • Fiber 2 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.