Salmon Herb Pie
- Ready In:
- 18mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup whole wheat couscous
- 1 (5 1/4 ounce) package herbed cream cheese, such as Boursin, room temperature
- 1 (14 1/2 ounce) can spinach, drained
- 1 (14 3/4 ounce) can pink salmon, drained
- 1⁄4 cup shredded part-skim mozzarella cheese
directions
- Preheat oven to 450°F Coat a 9 1/2-inch pie plate with a little vegetable oil (about 1 teaspoon).
- Spread the couscous over the bottom of the dish and pour 1 cup boiling water over top. Stir to moisten and spread in an even layer.
- Spoon the herbed cream cheese in small spoonfuls over the couscous, leaving 1/4 inch border all around.
- Scatter the spinach and salmon over top of the cream cheese, and top with mozzarella cheese.
- Bake for 10 minutes until cheese is melted and the pie is hot through. Cut in wedges and serve.
- Total cost: $9.98.
-
Nutritional Information Per Serving:
- (including 1 teaspoon oil for pie plate): Calories 430; Total fat 20g; Saturated fat 10g; Cholesterol 125mg; Sodium 650mg; Carbohydrate 29g; Fiber 6g; Protein 34g; Vitamin A 210%DV*; Vitamin C 25%DV; Calcium 50%DV; Iron 25%DV.
- *Daily Value.
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Reviews
-
This was very tasty and very easy. I sprayed the pie plate with cooking spray, used fish broth - not water, used Garlic & Herb Cream Cheese, and instead of canned spinach, I wilted 1/2 of a of fresh spinach. Next time, I'll use the whole bag and also sprinkle lemon juice and dill weed on salmon before topping with mozzarella. Thanks for sharing this keeper!