Lentil, Spinach and Feta Pie
Lentil, Spinach and Feta Pie
Serve: 8
Ingredients:
- 1 cup red lentils, soaked overnight & drained
- 1 tbsp olive oil
- 200g baby spinach, chopped
- 4 spring onions, sliced
- ½ cup crumbled feta
- ½ cup shredded mozzarella
- 1 cup cottage cheese
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp fresh dill
- 1½ tsp baking powder
- Salt and pepper to taste
Method:
- Preheat oven to 175C. Line an 11×7 baking dish with parchment paper.
- In a large skillet, add 2 tsp olive oil, saute the spinach and spring onions. Transfer to a large mixing bowl.
- Add dill, feta and mozzarella into the bowl and set aside.
- In a blender, add red lentil, cottage cheese, eggs, 1tbs olive oil, baking powder, salt and pepper. Pulse until smooth.
- Pour the wet mixture into the spinach bowl and mix to combine.
- Transfer to the prepared baking dish and smooth out the top evenly.
- Bake for 45-50 minutes until cooked through.
- Allow to cool and slice to serve!
Macros per serve
Cals 210
Protein 16g
Fat 11g
Carbs 13g
Fibre 5g
Health Benefits of Ingredients
Red Lentils: Excellent source of plant-based protein & fibre for satiety & digestion. Rich in iron, folate & B vitamins for energy & red blood cell health.
Spinach & Spring Onions: High in vitamins A, C, K, antioxidants & fibre for immune & bone support. Adds bulk and volume with minimal calories.
Feta, Mozzarella & Cottage Cheese: Protein & calcium for bone and muscle health.
Olive Oil: Heart-healthy monounsaturated fats. Anti-inflammatory properties.
Eggs: High-quality protein, supports muscle repair. Provides choline & essential vitamins.
Dill: Antioxidant and anti-inflammatory properties. Adds fresh, herby flavour.