Low Fat Savory Vegetable Pie
Indulge guilt-free with this delicious Low Fat Savory Vegetable Pie, a wholesome twist on a classic comfort dish. Packed with vibrant veggies like bell peppers, zucchini, carrots, and spinach, this recipe combines garden-fresh flavors with a creamy, protein-rich filling of low-fat ricotta and egg whites. The handmade whole wheat crust adds a rustic, nutty foundation without sacrificing health-conscious appeal. Seasoned with aromatic thyme and a hint of nutmeg, this savory pie is baked to perfection, creating a dish that's as hearty as it is nutritious. Perfect for brunch, lunch, or a light dinner, this healthy vegetable pie is easy to prepare, making it ideal for anyone seeking a nutritious meal that doesn't skimp on flavor. Serve warm for maximum satisfaction or enjoy it at room temperature for a versatile, crowd-pleasing option.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 75 ml Cold water
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 1 cup Chopped onion
- 2 cups Chopped bell peppers (red and yellow)
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 2 cloves Garlic, minced
- 2 cups Baby spinach
- 100 grams Low-fat ricotta cheese
- 3 large Egg whites
- 0.5 teaspoons Black pepper
- 1 teaspoons Dried thyme
- 0.25 teaspoons Nutmeg
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the whole wheat flour and salt. Add the olive oil and cold water slowly, mixing with a fork until the mixture forms a dough.
Knead the dough lightly on a floured surface, then roll it out to fit into a 9-inch pie pan. Press the dough into the pan, trimming any excess around the edges.
In a large non-stick skillet, spray with cooking spray, and sauté the onions over medium heat until soft, about 5 minutes.
Add the bell peppers, carrot, zucchini, and garlic to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender.
Stir in the baby spinach and cook until wilted, approximately 2 minutes.
Remove the skillet from heat and let the vegetables cool slightly.
In a separate bowl, combine the ricotta cheese, egg whites, black pepper, dried thyme, and nutmeg.
Fold the cooled vegetable mixture into the ricotta mixture until well combined.
Pour the vegetable and ricotta mixture into the prepared pie crust.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 34.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2804 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
