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Boscaiola Sauce

View Annette's latest recipe in her series of online recipe videos! The Boscaiola Sauce Recipe is from Symply Too Go..

Book 6 released on Friday 6th August!! Join us at the launch!

26-Jul-2010
The eagerly awaited SYMPLY TOO GOOD TO BE TRUE 6 will be released and available to purchase at all good newsagencies Aus..

Upcoming Events - August

21-Jul-2010
Come and join Annette at the following events: Friday, 6 August 2010 SYMPLY TOO GOOD TO BE TRUE - BOOK 6 LAUNCH E..

Annette's Tips

Portion Distortion - Getting your food portions under control.

Have you checked the size of dinner plates lately? Our serves are getting bigger and so are our plates. I remember when ..

Roasted Pumpkin and Spinach Pie


View Annette's latest recipe in her series of online recipe videos!


The Roasted Pumpkin and Spinach Pie Recipe is from Symply Too Good To Be True Book 5. You can download the PDF of the recipe or read it below.

Recipe - Roasted Pumpkin and Spinach Pie Recipe - Roasted Pumpkin and Spinach Pie (914 KB)


SERVES: 6

INGREDIENTS

cooking spray
3 cups (300g) raw pumpkin cut in
1cm dice
PASTRY
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons (30g) Flora Light®
margarine
1½ tablespoons skim milk
1 egg white
FILLING
1 teaspoon crushed garlic (in jar)
1 onion diced
1 bunch English spinach roughly
chopped
2 whole eggs
2 egg whites
1½ cups skim milk
2 tablespoons grated parmesan
cheese
2 teaspoons salt-reduced
vegetable stock powder
½ cup 25% reduced-fat grated
tasty cheese

METHOD

Preheat oven 180°C fan forced. On a flat baking tray that has been generously coated with cooking spray, place diced pumpkin, coat with cooking spray. Bake 25 minutes or until browned. To make pastry: In a medium size mixing bowl combine flours Together. Melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if Needed use your hands to help combine pastry. Place on a well floured surface and roll out to fit a 23cm pie plate that
has been coated with cookingspray. To make filling: Coat a non-stick frypan with cooking spray and sauté garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric beater for 1 minute. Add milk, parmesan, stock powder, beat well. Spoon spinach over pastry base then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese. Bake 40 minutes or until cooked in centre and browned. Serve hot or cold.

SUITABLE TO BE FROZEN

NUTRITIONAL INFORMATION

 PER SERVE
 
 FAT TOTAL
 8.0g
 SATURATED  3.3g
 FIBRE  3.2g
 PROTEIN  15.2g
 CARBS  25.5g
 SUGAR  6.7g
 SODIUM  263mg
 KILOJOULES  969 (cals 231)
 GI RATING
 Medium

DIETITIAN'S TIP: Generally pies are high in fat and particularly saturated fat. Annette has cleverly developed a pastry lower in all fats and suitable for people with diabetes.

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