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How To make Spinach Pie (Fat Free) Well, Relatively Speaking, Fat Free!
2 lb Spinach
1 pk Mushrooms (8 oz.)
1 lg Onion
5 Egg whites
1 pk Cheddar Cheese (8 oz.)
NO FAT Healthy Choice 1 pk Mozzarella Cheese (8 oz.)
NO FAT Healthy Choice 1 ts Pepper
1 pk Phyllo dough
REMOVE PHYLLO DOUGH FROM FREEZER! Let set at room Temp, for 5 hours. FILLING: 1. Remove stems from Spinach and wash.
2. Cut onions and saute in vege. broth, wine, and/or water.
3. Wash and slice mushrooms and add to the
onions. (Cook until all liquid evaporates.) 4. Remove onions and mushrooms from heat, put in large bowl.
5. Saute Spinach in vege. broth, wine, and/or water, tossing frequently
until all liquid evaporates. 6. Mix onions, mushrooms, and spinach together, making sure onions and
mushrooms are evenly distributed throughout the spinach. 7. In large bowl, beat egg whites lightly with whisk.
8. Add grated cheese to egg mixture and mix thoroughly.
9. Add Spinach mixture to egg and cheese mixture and stir until mixed
well. CRUST: Phyllo Dough PREHEAT OVEN to 400 degrees ASSEMBLE: 1. Spray large, rectangular glass baking dish with PAM.
2. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish,
spraying each layer lightly with Pam. 3. Spread half of Spinach filling on top.
4. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
5. Spread the other half of Spinach filling.
6. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with
Pam 7. Spray top lightly with Pam.
8. Using a sharp knive, cut through the top layers of the Phyllo dough in
desired pattern . . . large, small, rectangular, square, or diamond. 9. Bake between 375 to 400 degrees for 35 minutes 'til golden brown.
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These Breakfast Muffins Have Vegetables as the Number 1 Ingredient | Gluten Free, Dairy Free
Grab and go breakfast options are some of my favorite kinds. These Hidden Vegetable Breakfast Muffins are great to keep in Snack City in your freezer. Here is a link to the recipe:
119 CALS | 19.1g C | 3.2g P | 3.2g F
Here is a link to the ZWILLING Fresh & Save 7pc Starter Set. Use the code MEALPREP at checkout for an extra 10 bags for free when purchasing a starter set if you're in the US:
This video was sponsored by ZWILLING and their Fresh & Save Vacuum Food Storage System. I have been using ZWILLING knives for years and their Fresh & Save Vacuum bags for Snack City for almost a year now so when they reached out and asked if I wanted to collaborate, it was an easy yes. The Fresh & Save Bags and containers are perfect for this Stir Fry application.
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The DELICIOUS Savoury Pies Every Middle Easterner Loves
Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom
Chickpea Curry, an (almost) perfect one-pot meal
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00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!