Spinach and Salsa Senorita Pie
15 oz fat-free ricotta cheese
10 oz chopped frozen spinach, thawed and squeezed dry
3 large egg white(s), lightly beaten
1 Tbsp cornstarch
¾ tsp. sea salt
¼ tsp. black pepper, freshly ground
¾ cup Salsa Senorita (any variety)
1/4/ cup low-fat shredded cheddar cheese, sharp variety
Preheat oven to 375 degrees. Spray a 9-inch pie plate with nonstick spray
Combine the ricotta cheese, spinach, egg whites, cornstarch, salt and pepper in a large bowl. Scrape the filling into the pie plate. Spread the salsa over the top and out to the edges. Bake until the filling is set, and a knife inserted in the center comes out clean, about 30 minutes. Sprinkle the pie evenly with the cheddar cheese. Bake until the cheese is melted, about 5 minutes. Let stand 10 minutes before cutting into 8 slices. Yields 1 slice per serving.
Note: To thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once, until thawed. Make sure to thoroughly squeeze the water from the spinach so it s completely dry.
Weekend Cooking - March 27, 2011