Bitsy's Kitchen
Ricotta and Broccoli Pie
1 cup part-skim ricotta cheese
3/4 cup skim milk
1 egg
1 egg white
2 1/4 oz. freshly grated Parmesan cheese
3/4 teaspoon grated orange zest
2 teaspoons olive oil
3 garlic cloves, minced
One 10 oz. pkg. thawed frozen chopped broccoli
1/2 cup minced fresh basil
4 ounces frozen phyllo dough (about 6 sheets), thawed
Preheat oven to 350° F. Spray 9" pie pan with nonstick cooking spray.
In blender or food processor, combine ricotta cheese, milk, egg and egg white; puree until smooth. Add Parmesan cheese and zest; process just until combined. Set aside.
In large nonstick skillet, heat oil; add garlic. Cook over medium-high heat, stirring constantly, 1 minute, until fragrant. Add broccoli and basil; cook, stirring frequently, 2 minutes.
Line prepared pie pan with 1 phyllo dough sheet; spray lightly with nonstick cooking spray. Top diagonally with another phyllo dough sheet; spray lightly with nonstick cooking spray. Repeat with remaining phyllo dough sheets, spraying each lightly with nonstick cooking spray before placing the next. Fold edges of dough under to form a rim.
Transfer broccoli mixture to dough-lined pie pan; top evenly with cheese mixture. Bake 40 minutes, until crust is golden brown and filling is just set. Remove from oven; let stand 10 minutes. Cut into 4 wedges.
Makes: 4 servings
SERVING (1 WEDGE) PROVIDES: 1/2 Fat, 1 Vegetable, 2 Proteins, 1 Bread, 20 Optional Calories.
PER SERVING: 341 Calories, 17 g Total Fat, 7 g Saturated Fat, 86 mg Cholesterol, 582 mg Sodium, 27 g Total Carbohydrate, 1 g Dietary Fiber, 22 g Protein, 545 mg Calcium .