Low-Carb Spinach and Cheese Pie
Servings: 2
Calories: 449kcal
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Ingredients
Roast Potatoes Side
- 14 oz (400 g) potato
- 1 tsp olive oil
- Salt to taste
Spinach Pie
- 3 eggs
- ½ tsp garlic powder (or garlic salt)
- ½ tsp nutmeg
- 1 tsp onion powder
- 2 oz (55 g) cheddar cheese
- 2 oz (55 g) low fat cottage cheese
- 2 oz (55 g) spinach (if frozen, let defrost)
- 1 tomatoes
- 1 tsp basil, dried
- 1 tsp oregano, dried
- Salt and pepper to taste
- 1 tsp olive oil (for greasing the tray)
Instructions
- Preheat the oven to 200°C/390°F.
Roast Potatoes Side
- Chop the potatoes into small (roughly thumb-size) pieces, add olive oil and salt. Place on a tray.
Spinach Pie
- Beat the eggs in a large bowl.
- Add the garlic, nutmeg, onion powder, salt and pepper.
- Add the grated cheddar and cottage cheese. Give it all a stir then mix in the spinach.
- Make sure everything is thoroughly coated in egg and spice mix.
- Pour into a 7-9 inch pie tin (grease with a little oil first), spread it evenly.
- Slice the tomatoes.
- Off it goes into the oven together with the potatoes on the side. Bake for 15 minutes, then take out the pie and layer the tomatoes on top. Briefly toss the potatoes.
- Cook for another 15-20 mins.
- When ready, sprinkle on the basil, oregano and a little more salt and pepper.
- Done! Serve the pie with the potatoes on the side, and enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 43g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 275mg | Sodium: 724mg | Potassium: 1323mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3848IU | Vitamin C: 56mg | Calcium: 345mg | Iron: 5mg