When a guest walks into a potluck or family gathering with a special dish that looks as if it were hand crafted by a professional chef, everyone remembers, and everyone asks for the recipe. This Spiral Vegetable Ricotta Pie will make people think that it came straight from the display case at your local gourmet grocer, and your friends and family will be truly impressed when you tell them that you made it at home with all natural, clean eating ingredients. And when they bite into it, they’ll applaud you for serving them a savory treat that’s guilt-free!
Luckily, you don’t need a culinary degree to assemble this special dish. Puff pastry makes everything easier, and creates a fabulous presentation that’s always worthy of a dinner party or potluck. You can find whole wheat puff pastry at most whole food grocery stores, for a healthier take on the classic pastry that delivers a hearty dose of fiber, and doesn’t contain the processed, refined ingredients of white puff pastry.
Filling the pie are a multitude of healthy vegetable ingredients. Carrots, zucchini, and eggplant supply your body with fiber, vitamins, minerals, and antioxidants. Plus, since this pie is prepared with part skim ricotta cheese, it has all of the creamy goodness you would expect from a cheesy veggie mixture, without the fat and calories. And topping this pie off with a dash of Parmesan and nutmeg gives it the extra flavor it needs to really sing.
Yields: One 9-inch pie/ 8 servings | Serving Size: 1 slice | Calories: 179 | Smart Points: 6 | Total Fat: 10 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 64 mg | Sodium: 175 mg | Carbohydrates: 11 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 13 g |
- 9-inch round baking pan
- 1-1/2 cups part-skim ricotta
- 2 eggs
- 1 cup grated Parmesan
- 1/2 teaspoon salt + more for sprinkling
- 1/4 teaspoon pepper + more for sprinkling
- 1/4 teaspoon grated nutmeg
- 1 (9-inch) store bought round puff pastry dough
- 2 medium zucchini, thinly sliced lengthwise
- 3 carrots, peeled, thinly sliced lengthwise
- 1 medium eggplant, thinly sliced lengthwise
- 1 tablespoon extra virgin olive oil
Preheat the oven to 375 degrees F.
In a medium bowl, mix the ricotta, eggs, half of the Parmesan, salt, pepper and nutmeg.
Place the puff pastry on a greased 9-inch baking pan then prick it with a fork.
Pour the ricotta mixture on the dough.
Make sure that the vegetable slices are of similar height before starting to put them in the pie.
Starting from the outer edge, line the pie with the vegetables, one kind per line. Alternate with the other vegetables until you reach the central part.
Once the pie is filled up, drizzle or brush the vegetables with extra virgin olive oil then sprinkle with salt, pepper and the remaining Parmesan.
Bake in the oven for 1 hour in the middle rack. If you see that the pie is already brown before 1 hour, take it out of the oven, cover it with an aluminum foil and finish cooking it until the hour ends.
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