Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 onions , chopped finely
- 1 kg frozen spinach , defrosted
- ½ tsp freshly grated nutmeg
- 250 g cream cheese or ricotta
- 6 eggs
- 4 sheets frozen puff pastry
- Olive oil
- Salt to taste
- Pepper to taste
- Egg wash
Directions
Preheat oven to 190°C.
Sauté onions until golden.
Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly.
Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray.
Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs.
Crack eggs one by one and pour into the holes.
Cover the pie with more pastry sealing the edges.
Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden.
Serve with roasted sweet potato and steamed green beans.