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Herbed Cheese & Tomato Pie
- 1 large onion, chopped
- ½ teaspoon crushed garlic
- ¾ cup Iow-fat cottage cheese
- 1/3 cup non-fat plain yoghurt
- 1 tablespoon dried parsley
- ½ teaspoon dried mixed herbs
- 2 teaspoons French mustard
- 2 teaspoons parmesan cheese
- 8 sheets filo pastry
- 2 tablespoons tomato paste
- 2 tomatoes, thickly sliced
- 4 mushrooms, sliced
- salt and freshly ground black pepper
- canola oil spray
Preheat oven to 200?. Line a 25 cm x 35 cm baking tray with baking
paper.
Place onion, garlic, cottage cheese and yoghurt in a small saucepan and cook for 3 minutes. Remove all excess liquid by carefully tipping it out or using a spoon. Add parsley, herbs, mustard and parmesan cheese.
Stir over medium heat for 1 minute. Lay a sheet of filo pastry on a work surface and brush with tomato paste. Lay a second sheet over the first sheet and brush again. Repeat with next two sheets. Spread cottage cheese mixture evenly over pastry. Layer with tomato slices and mushrooms. Season with salt and pepper.
Place a fifth pastry sheet over top of mixture, brush with tomato paste and repeat for the rest of the sheets. Press pie edges together to seal. Spray pie top very lightly with canola oil spray. Bake for 20 minutes.
Serves 6.
(See picture of this dish on inside back cover.)
Per serve: Kilojoules: 477 Ca/ones: 114
Fat: 1,5 g Saturated fat: 0.6 g Fibre: 2,3 g
Carbohydrate: 15.9 g Protein: 8.8 g
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