From: email@example.com (janet & marty deneroff) Date: Tue, 9 Jul 1996 08:26:20 -0700 bake pie shell in a preheated oven for 10 minutes . let cool Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor chirl feta cheese, cottage cheese, onions, oil,basil,pepper,and garlic until smooth. I do it by hand because i do not have a dairy blender or food processor. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell. Bake in a 400 degree oven for 20 minutes; reduce temperature to 350 fo and bake for 15 to 20 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack foar 10 minutes or bring to room temperature fbefore cutting into wedges to serve. Makes five servings. This recipe comes from my vegetarian cookbook. I thought people would enjoy some meatless dishes for the nine days. I am writing this recipe from sunny california. JEWISH-FOOD digest 243 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 92 (64%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 167.4mg||52 %|
|Sodium 441.7mg||15 %|
|Potassium 90.6mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.2g|
|Protein 10.7g||15 %|
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Calories per serving: 144
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