Ilana Amini's Spinach and Green Herb Pie - Persian; 2 pts; 8g Carbohydrate; 1g Dietary Fiber

Ilana Amini's Spinach and Green Herb Pie - Persian; 2 pts; 8g Carbohydrate; 1g Dietary Fiber

Recipe By :Claudia Roden, Adapted from The Book of Jewish Food
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs Veggie WW

Amount Measure Ingredient -- Preparation Method
3 cups chopped spinach leaves
2 cups chopped parsley
3/4 cup chopped dill weed
6 scallions -- with white and green portions chopped
1/4 cup chopped fresh cilantro -- (optional)
1 tablespoon vegetable oil
1/2 cup matzoh meal -- (to 2/3 cup) or as needed
3 extra large eggs -- ( to 4) or as needed
1 teaspoon salt
1/2 teaspoon freshly ground white pepper

Preheat the oven to 350F. Combine the first 5 ingredients including the cilantro, if using, in a mixing bowl. Add the oil and 1/2 cup matzoh meal. Stir in 3 eggs. Mix well with wooden spoon. Consistency should be fairly thick but slightly runny; the mixture should drop in mass from tablespoon, and just a little liquid should be visible. Add an additional egg or matzoh meal, if needed, to attain that texture. Season with salt and pepper to taste. Spread thin film of oil over bottom and sides of baking dish that measures about 7x11-inches. Turn in the egg mixture and smooth top with back of spoon. Bake for 25 to 35 minutes, or until the pie is completely set and slightly shrunken away from sides of dish. Serve hot or cold. Makes 8 - 10 servings as a side dish.

Per Serving (excluding unknown items): 78 Calories; 3g Fat (39.4% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 278mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.