Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Sauce | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ½ cups orzo, cooked and drained
- 15-ounce jar of your favorite spaghetti sauce
- ½ cup grated Parmesan
- 1 10-ounce package frozen chopped spinach
- 1-cup ricotta (can use low fat)
- 1 egg
- A pinch of grated nutmeg
- Shredded mozzarella
- 9" or 10" pie pan
Directions
In a bowl, mix cooked orzo & about ½ of the tomato sauce & egg & parmesan. Line the bottom and sides of pie pan.
Cook spinach according to package directions and drain well.
Mix spinach, ricotta and nutmeg in a separate bowl. Place the filling on top of the base. Cover with remaining tomato sauce (you may not need all of it.)
Bake at 350F for 30 minutes.
Sprinkle the top with shredded mozzarella and bake for an additional 5 minutes.
Let cool 5 minutes before serving.
Category:Egyptian Recipes
Category:Egyptian Snacks