Vegetable-Cheese Pie

Submitted by ATeenageChef

"A healthier twist of a similar recipe from www.epicurious.com by SELF magazine."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Yields: 1 pie
• Serves: 4-6

ingredients

• olive oil flavored cooking spray
• 6 tablespoons hot water, boiled
• 4 tablespoons nonfat milk
• 2 medium sweet potatoes, peeled and sliced in 1/8-inch rounds
• 1⁄2 cup diced onion
• 8 ounces Baby Spinach (about 8 cups)
• 9 ounces black olives, chopped (I use garlic stuffed)
• 2 tablespoons flax seeds, ground
• 1 egg
• 4 egg whites
• 1 cup fat-free ricotta cheese
• 1 sprig fresh basil, chopped
• 3 roma tomatoes, sliced into 1/4-inch rounds
• 2 1⁄2 ounces asiago cheese, grated
• 2 1⁄2 ounces parmesan cheese, grated
• 1 fresh mozzarella ball, low fat, grated

directions

1. Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with sweet potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside.
2. Mix flaxseed with water in small bowl and stir till water is fully absorbed. Add milk, stir a bit, and allow mixture to cool.
3. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 7 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in chopped olives olives.
4. In a bowl, beat egg and egg whites. Stir in ricotta and flax mixture. Add half the basil and set aside.
5. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 35 to 40 minutes or until a knife inserted into pie comes out clean. Remove pie from oven, but do not turn oven off.
6. Sprinkle grated cheeses evenly over top of pie and top with remaining basil. Return to oven for 10 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 or 6 wedges. Serve immediately.