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RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta Spinach Pie with Rustic Tomato Sauce
makes a simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
½ ounce Asiago cheese, cut into ½" cubes
½ slice white or wheat bread (½ ounce) cut into ½" cubes
½ teaspoon dry basil
4 large eggs
2 cups fresh baby spinach leaves, packed (about 2½ ounces),
washed and dried
3 cups lowfat ricotta cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black or white pepper
Preheat oven to 350°F. Use a pastry brush to coat a 10" deep dish pie plate with
olive oil and set aside. Place Asiago cheese cubes in blender jar; cover blender jar.
Set on Low and pulse 10 to 12 times to grind the cheese. Remove and reserve.
Place bread cubes in blender jar and pulse 5 to 10 times to grind; add basil and
blend for 5 seconds. Remove and reserve.
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the
blender jar. Set on Low and pulse 10 times, then blend for 15 seconds; use a spat-
ula to scrape the sides of the blender jar. Blend for an additional 15 to 20 seconds.
Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the
reserved breadcrumbs. Bake in the preheated 350°F oven for 45 to 50 minutes, until
the custard is set and the pie is puffed. Remove and let rest for 5 to 10 minutes. Cut
into wedges to serve. Top with Rustic Tomato Sauce, below.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g
• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g
SAUCES/DRESSINGS
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½" pieces
2 carrots (4 ounces), peeled and cut into ½" pieces
2 ribs celery, trimmed and cut into ½" pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1" pieces
½ cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15 ounces each) recipe-ready diced tomatoes with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a Cuisinart
®
3¾-quart saucepan, heat the olive oil over medium heat. Add the
onion, carrot, celery, garlic, oregano and basil.
Cover loosely and cook until the vegetables are softened, 6 to 8 minutes.
Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil,
then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and
simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return the liquid to the saucepan. Place the
solids in the blender jar with ½ cup of the cooking liquid. Cover the blender jar. Set
on Low and pulse 10 times to chop. Use a plastic spatula to scrape the sides of
the blender jar. Blend for 20 to 30 seconds, until smooth. Return the puréed tomato
mixture to the liquid in the saucepan and reheat gently over medium low heat. Add
salt and pepper.
Nutritional information per half-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups – can be doubled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar