Quiche and Savory Pies: Spinach and Cheese Pie

2 pounds spinach, washed and chopped1 onion, chopped1/2 pound fresh mushrooms, sliced3 tablespoons vegetable oil2 cups ricotta cheese2 tablespoons dried basil2 eggs1 cup feta cheese3/4 cup butter, melted1 (16 ounce) package phyllo doughSteam the spinach until just wilted. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown. Amount Per Serving  Calories: 474 | Total Fat: 31.3g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 474

Total Fat: 31.3gCholesterol: 117mgSodium: 745mgTotal Carbs: 32.8g    Dietary Fiber: 3.6gProtein: 17.3g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Tomato Pie II | Submitted By: NWW

1 (9 inch) unbaked pie crust5 large tomatoes, peeled and sliced1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon dried basil1/4 teaspoon garlic powder3/4 cup mayonnaise1 1/4 cups shredded Cheddar cheesePreheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes. Amount Per Serving  Calories: 486 | Total Fat: 40.3g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 486

Total Fat: 40.3gCholesterol: 35mgSodium: 669mgTotal Carbs: 24.3g    Dietary Fiber: 3.5gProtein: 9.7g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: French Leek and Ham Shepherd's Pie | Submitted By: Rita Machado

2 1/4 pounds potatoes, peeled and cut into chunks1/2 cup heavy cream3 tablespoons butter1 pinch ground nutmegsalt and pepper, to taste2 tablespoons olive oil1 onion, chopped1 1/2 pounds leeks, sliced2 medium tomatoes - peeled, seeded, and coarsely chopped1 1/2 pounds cooked ham, thinly sliced1 egg yolk, lightly beaten1/4 cup shredded mozzarella cheese (optional)Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Amount Per Serving  Calories: 675 | Total Fat: 40.8g | Cholesterol: 143mg

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Mother's Day: Savory Southwestern Crepes | Submitted By: Amy Storms

1 pound ground pork sausage1 small onion, diced1 red bell peppers, seeded and diced2 cups fresh mushrooms, sliced1/4 cup cilantro, finely chopped5 eggs6 egg whites1/4 cup milk1 cup shredded Cheddar cheesesalt and pepper to taste6 egg yolks3/4 cup butter2 lemons, juiced1 cup all-purpose flour1 egg2 cups milk1 pinch paprika, for garnish1 (16 ounce) jar salsaIn a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil. Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm. In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted. In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used. To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side. Amount Per Serving  Calories: 774 | Total Fat: 61.4g | Cholesterol: 476mg

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Roast: Simple Savory Pork Roast | Submitted By: Marianne Campbell

1 1/2 tablespoons fresh rosemary2 teaspoons garlic salt1/2 teaspoon dried thyme1/4 teaspoon freshly ground black pepper3 pounds boneless pork loin roastPreheat oven to 350 degrees F (175 degrees C). In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C). Amount Per Serving  Calories: 336 | Total Fat: 19.7g | Cholesterol: 110mg

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