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    You are in: Home / Recipes / Ricotta and Roast Tomato Pies With Spinach and Bean Salad Recipe
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    Ricotta and Roast Tomato Pies With Spinach and Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    I'mPat's Note:

    This has all the ingredients that I love and so healthy from Australian BH&G Diabetic Living.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat ven to 190C (fan forced).
    2. 2
      Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
    3. 3
      Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
    4. 4
      Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
    5. 5
      Reduce oven temperature of 180C fan forced and remove paper and rice.
    6. 6
      Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
    7. 7
      Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
    8. 8
      bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
    9. 9
      Add remaining parsley and vinegar to tomatoes and toss to combine.
    10. 10
      Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
    11. 11
      To serve put pies on plates and top with tomatoes and serve with the salad.

    Ratings & Reviews:

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    Nutritional Facts for Ricotta and Roast Tomato Pies With Spinach and Bean Salad

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.4
     
    Calories from Fat 228
    36%
    Total Fat 25.3 g
    39%
    Saturated Fat 6.4 g
    32%
    Cholesterol 52.8 mg
    17%
    Sodium 243.6 mg
    10%
    Total Carbohydrate 80.2 g
    26%
    Dietary Fiber 12.9 g
    51%
    Sugars 9.2 g
    36%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    low-fat ricotta

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