Beef out this cheesy vegetarian pie with a leafy salad, or just enjoy as is.
Ingredients
170g gluten free short crust pastry, thawed
3 eggs
150g cottage cheese
2 garlic cloves
1/2 tsp dried oregano
1 lemon, zest and juice
150g feta
200g box frozen spinach, defrosted
20g flaked almonds
2 tsp olive oil
2 Lebanese cucumbers- peeled, deseeded and cut in chunks
1/4 bunch mint, leaves picked
Method
1.Preheat oven to 200°C.
Roll pastry to a few mm thick, cut into 4 squares and make a 2cm cut on each corner on the diagonal.
2. Blend together eggs, cottage cheese, garlic, oregano and lemon zest, and mix until smooth then stir through crumbled feta.
3. Divide spinach between the 4 squares and fold up the sides, overlapping the corners, to form an edge around the pie.
4. Add egg mixture and sprinkle over almonds, and brush pastry edges with 1 tsp oil and bake for 20-25 minutes.
5. Toss cucumber with mint, remaining olive oil and lemon juice, season with salt and pepper and serve with pies.
SERVES 4 - MAKES 4 - PREP 10mins - COOK 20mins
Nutritional Information
Per Serve
Energy: 1979.7kj Protein: 20.2g Carbs: 22.1g Fibre: 4.5g Sat. Fat: 13.6g Fat: 32.3g Calories: 473.9cal Sugar:4.8
Photo source: saucy kitchen
Johnny Musumeci
Wellness Coach
0409 928 175
johnnym@aspireboxinghf.com
Following me on.....
Facebook Fan page: https://www.Facebook.com/aspireboxing
Instagram Page: https://www.instagram.com/aspire_boxing_hf
Youtube Channel:
https://www.youtube.com/@aspireboxinghf