Mediterranean Vegetable-Cheese Pie

Prep Time

15 minutes

Cooking Time

45 minutes


4 people


Olive oil cooking spray 

2 medium sweet potatoes, peeled and sliced into 1/8-inch rounds 

1/2 cup diced onion 

8oz baby spinich (about 8 cups) 

2 whole eggs

3 egg whites 

1 cup non-fatricotta or cottage cheese 

1 tbl feta cheese, crumbled 

3 tbl. fresh basil ordill or 3 tsp of dried, divided into 2 equal portions 

3 roma tomatoes sliced into 1/4 inch rounds 

1 1/2 tbl. romano or parmesan cheese 

1 1/2 tbl. grated lowfat mozzarella


·        Heat oven to 350

·        Coat a 9" pie plate with cooking spray.

·        Line bottom of plate with potatoes sliced. Cut remaining slices inhalf and arrange around side of plate.

·        Bake 12-15 minutes. Remove from oven and set aside.

·        Coat a saute pan with cooking spray and saute onion over low heatuntil tender, about 5 minutes. 

·        Add Spinich and let wilt, 2-3 minutes. Remove from heat/drainexcess fluid.

·        In a bowl, beat eggs and egg whites. 

·        Stir in ricotta and feta. Add 1/2 the basil and dill and setaside.

·        Spoon onion and spinich mixture into the pie plate over potatoes.Layer on egg mixture.

·        Add tomatoes to top.

·        Bake 20-25 minutes or until egg is set and knife inserted into piecomes out clean. 

·        Sprinkle grated cheeses evenly over top of pie and top withremaining dill and parley. 

·        Return to oven 5 minutes, remove and let sit for 5 minutes.

·        Cut into 4 wedges. Serve immediately.


192 calories, 4.8g. fat, 20.5 gcarb. 7.8 g fiber, 17.5 g protein