This is low carb as is... or low fat if you
choose to use lower fat cheeses (but be aware,
that this will raise the carb count).


Three Layer Savory Ricotta "Pie"
8 Servings

spinach layer
* 16 ounces (1 bag) frozen chopped spinach, thawed
* 1/2 C grated parmesan cheese
* 1/2 C shredded whole milk mozzarella cheese
* 2 cloves garlic, minced
* 2 T olive oil
tomato layer
* 6 roma tomatoes
* 2 cloves garlic, minced
* 2 T olive oil
* 1 tsp Italian seasonings
ricotta layer
* 2 C (1 15 ounce container) whole milk ricotta
* 1 C grated parmesan cheese
* 2 eggs

Spinach layer: warm the oil in a medium skillet
over low heat, and add the minced garlic. Cook
for about 2-3 minutes to soften, stirring
occasionally. While the garlic is cooking, remove
as much liquid from the spinach as possible. The
easiest way to do this is to squeeze small
handfuls one at a time until the entire package
is processed. Add the spinach to the garlic and
oil in the skillet, and stir to combine. Add the
two cheeses, and stir to distribute evenly. Cook
just until the mozzarella starts to melt.

Spray a 10-inch pie pan (I used a glass pan) with
no-stick cooking spray, and scrape the
spinach-cheese mixture into the pie pan. Spread
the mixture evenly over the bottom of the pan and
up the sides, being careful not to leave thin
spots.

Bake the spinach layer at 350°F for 40-45
minutes, until the crust is nicely brown. Remove
from the oven and allow to cool slightly before
finishing assembly.

While the crust is baking, prepare the other layers.

Tomato layer: Dice the tomatoes into 1/2-inch
pieces. Using the same skillet you used for the
spinach, add another 2 T olive oil and the
garlic, as before. Let the garlic soften over low
heat for a few minutes, then add the diced
tomatoes and the Italian seasoning. Increase the
heat to medium high, and stir the tomatoes as
they cook. Continue for about 5 minutes or so,
until the tomatoes are soft and most of the
liquid has evaporated. Turn off the heat and set
the pan aside to cool while you prepare the
ricotta layer.

In a medium mixing bowl, beat the two eggs, then
add the ricotta and parmesan cheeses, and stir
very well to combine. This mixture will be stiff,
so be sure that there are no clumps of unmixed
cheese.

To finish, spread the tomato mixture evenly over
the bottom of the spinach layer, then carefully
spoon the ricotta layer on top of the tomatoes.
Spread the ricotta out to the sides of the pie
pan, and smooth out the top. Bake the pie at
350°F for 30-40 minutes, until the top is golden
brown.

Allow to cool completely before cutting; if you
slice the pie while it's still warm, the spinach
layer tends to fall apart. Serve hot, cold, or at
room temperature. Cover and refrigerate any
leftovers.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
316 calories; 24 g fat; 8 g carbohydrate; 2 g fiber; 20 g protein.

In article .net>,
Jennifer > wrote:

> This is low carb as is... or low fat if you
> choose to use lower fat cheeses (but be aware,
> that this will raise the carb count).
>
>
> Three Layer Savory Ricotta "Pie"
> 8 Servings

[snip]

Oh, man, that sounds good! I think this one's a keeper.

Priscilla

"Jennifer" > wrote in message
link.net...
>
> This is low carb as is... or low fat if you
> choose to use lower fat cheeses (but be aware,
> that this will raise the carb count).
>
>
> Three Layer Savory Ricotta "Pie"
> 8 Servings
>
> spinach layer
> * 16 ounces (1 bag) frozen chopped spinach, thawed

Sounds gorgeous! Anyone have any idea how much raw spinach I should start
with?

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

On Tue, 04 Apr 2006 20:47:51 GMT, Jennifer
> wrote:

>
>This is low carb as is... or low fat if you
>choose to use lower fat cheeses (but be aware,
>that this will raise the carb count).
>
>
>Three Layer Savory Ricotta "Pie"
>8 Servings

Thanks - will try it, but using silver-beet which is a form
of chard.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

You'd start with 16 oz of raw spinach... but that would "look" like a
ton! Since it cooks down... you'd have to do it in batches. A pound
of fluffy raw spinach, leaves only, is a big bunch ; )

With spinach, for recipes where I'm going to bake it, I always use the
frozen. It's easy and you aren't losing many nutrients. Most veggies
are flash frozen.

Jennifer


Nicky wrote:

> "Jennifer" > wrote in message
> link.net...
>
>>This is low carb as is... or low fat if you
>>choose to use lower fat cheeses (but be aware,
>>that this will raise the carb count).
>>
>>
>>Three Layer Savory Ricotta "Pie"
>>8 Servings
>>
>>spinach layer
>>* 16 ounces (1 bag) frozen chopped spinach, thawed
>
>
> Sounds gorgeous! Anyone have any idea how much raw spinach I should start
> with?
>
> Nicky.
>

It's not so much that you let it cool to cold... as it's somewhere
between room temp and straight out of the oven ; )

But if you want it HOT... cut it and then nuke it.

If the layers fall apart, it still tastes good.

Jennifer


wrote:

> Stupid question here, Jennifer.
> If you let it cool completely to slice it,
> what is your prefered method for re-heating to serve it hot?
> Bake individual slices or microwave?
> This sounds like something I might actually convince my husband to
> eat. Even if it IS good for him and contains no spaghetti noodles!
> hehe
> Laura
> who is admittedly kind of stupid sometimes
>
> On Tue, 04 Apr 2006 20:47:51 GMT, Jennifer
> > wrote:
>
>
>>This is low carb as is... or low fat if you
>>choose to use lower fat cheeses (but be aware,
>>that this will raise the carb count).
>>
>>
>>Three Layer Savory Ricotta "Pie"
>>8 Servings
>>
>>spinach layer
>> * 16 ounces (1 bag) frozen chopped spinach, thawed
>> * 1/2 C grated parmesan cheese
>> * 1/2 C shredded whole milk mozzarella cheese
>> * 2 cloves garlic, minced
>> * 2 T olive oil
>>tomato layer
>> * 6 roma tomatoes
>> * 2 cloves garlic, minced
>> * 2 T olive oil
>> * 1 tsp Italian seasonings
>>ricotta layer
>> * 2 C (1 15 ounce container) whole milk ricotta
>> * 1 C grated parmesan cheese
>> * 2 eggs
>>
>>Spinach layer: warm the oil in a medium skillet
>>over low heat, and add the minced garlic. Cook
>>for about 2-3 minutes to soften, stirring
>>occasionally. While the garlic is cooking, remove
>>as much liquid from the spinach as possible. The
>>easiest way to do this is to squeeze small
>>handfuls one at a time until the entire package
>>is processed. Add the spinach to the garlic and
>>oil in the skillet, and stir to combine. Add the
>>two cheeses, and stir to distribute evenly. Cook
>>just until the mozzarella starts to melt.
>>
>>Spray a 10-inch pie pan (I used a glass pan) with
>>no-stick cooking spray, and scrape the
>>spinach-cheese mixture into the pie pan. Spread
>>the mixture evenly over the bottom of the pan and
>>up the sides, being careful not to leave thin
>>spots.
>>
>>Bake the spinach layer at 350°F for 40-45
>>minutes, until the crust is nicely brown. Remove
>
>>from the oven and allow to cool slightly before
>
>>finishing assembly.
>>
>>While the crust is baking, prepare the other layers.
>>
>>Tomato layer: Dice the tomatoes into 1/2-inch
>>pieces. Using the same skillet you used for the
>>spinach, add another 2 T olive oil and the
>>garlic, as before. Let the garlic soften over low
>>heat for a few minutes, then add the diced
>>tomatoes and the Italian seasoning. Increase the
>>heat to medium high, and stir the tomatoes as
>>they cook. Continue for about 5 minutes or so,
>>until the tomatoes are soft and most of the
>>liquid has evaporated. Turn off the heat and set
>>the pan aside to cool while you prepare the
>>ricotta layer.
>>
>>In a medium mixing bowl, beat the two eggs, then
>>add the ricotta and parmesan cheeses, and stir
>>very well to combine. This mixture will be stiff,
>>so be sure that there are no clumps of unmixed
>>cheese.
>>
>>To finish, spread the tomato mixture evenly over
>>the bottom of the spinach layer, then carefully
>>spoon the ricotta layer on top of the tomatoes.
>>Spread the ricotta out to the sides of the pie
>>pan, and smooth out the top. Bake the pie at
>>350°F for 30-40 minutes, until the top is golden
>>brown.
>>
>>Allow to cool completely before cutting; if you
>>slice the pie while it's still warm, the spinach
>>layer tends to fall apart. Serve hot, cold, or at
>>room temperature. Cover and refrigerate any
>>leftovers.
>>
>>APPROXIMATE NUTRITION INFORMATION PER SERVING:
>>316 calories; 24 g fat; 8 g carbohydrate; 2 g fiber; 20 g protein.
>
>