Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: CaliGirl on November 08, 2010, 07:33:16 AM
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Spinach Ricotta Pie
(serves 6)
(https://scontent-b-atl.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10625064_10204990579949710_2768522195758918727_n.jpg?oh=d73e32856427c501fc695c829fdccb0c&oe=54BA484F)
Preheat oven 375
3 10 oz packages frozen spinach (7.38 net carbs)
6 oz ricotta (whole milk) (5.1 carbs)
2 Tbsp butter (optional) (0.1 carb)
4 oz mozzarella cheese (shredded) (6.4 carbs)
Cook the spinach and drain really well. Add the butter and then the ricotta.
Salt and pepper to taste. Stir in half of the mozzarella.
Place in a baking dish and cover with foil.
Bake at 375 for 20 minutes. Then uncover, sprinkle the top with the remaining
mozzarella cheese and bake uncovered for 15 minutes to brown and melt the cheese on top.
Total Recipe Carbs = 18.98 Net carbs = 3.2 per serving
Please see below for other add-ins and ideas! Awesome!
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Well if you shred your own mozz cheese that cuts out what? 6 carbs off the total recipe. You can buy fressh spinach and wilt it and it's only .5 carbs per half cup.....I dont know if that alters the carb count though. Does that help?
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This actually low beebs,it feeds 6 people.Very filling too ;)
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Sounds really good CaliGirl! :)
I'm going to make this as a nice side for pork rind coated fried fish (tilapia fillets).
The carb counts on the shredded mozzarella and ricotta I have are different.
This is why it pays to never take any carb count for granted.
ALWAYS read the nutrition labels of whatever product you are using!
The carb count may be higher (or sometimes lower) than what others use in their recipes.
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Still, it could be lower yes?
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Still, it could be lower yes?
Yep!... In fact, the ricotta I bought is lower. The mozzarella is about 0.4 carb less.
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Will have to try that it sounds good & something different
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The carb counts on the shredded mozzarella and ricotta I have are different.
This is why it pays to never take any carb count for granted.
ALWAYS read the nutrition labels of whatever product you are using!
The carb count may be higher (or sometimes lower) than what others use in their recipes.
Yep Mouseissue, that's exactly right. I actually used the carb counts from Calorieking and that USDA site you posted in your sunflower seed post. Perhaps taking the counts as a guideline and make sure the products we are actually using still allow the dish to fit within the daily allotted when we actually prepare it. Doug/Umpa what is your take on that? I converted this recipe to the full fat version of each product to lower the carbs. Hope you enjoy it! It needs garlic I think ;D
Beebs - Thanks! I appreciate your experience with converting recipes and carb values. Anything to help lower the carb counts on any recipe is always appreciated. I didn't know how to convert fresh spinach in the recipe so I just stuck with the frozen. Wouldn't frozen spinach be the same carb count as never frozen spinach? It's still just the pure vegetable with nothing done to it. That is confusing to me that there could be an appreciable difference in carbs. The mozz cheese, carb value wasn't for pre-shredded, I just meant to shred the cheese instead of putting in slices or chunks.
Again, these labeling issues are going to make me bonkers. Labeling discrepancies - Which label do we believe? I wondered why Doug hadn't posted the carb counts on each recipe in his cookbook now I understand. :D.
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I have found that you do have to check the label every time you buy cheese. Whether it is pre-shred or not, some brands have carbs and some don't. I was surprised that Black Diamond cheddar cheese has carbs, and the NoName brand didn't. So I no longer buy whichever is on sale, it is whichever one has 0 net carbs because I don't want to waste and of my precious daily carb count on cheese.
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Bear in mind too the serving size, as the carbohydrate value can go up with a larger serving.
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Hi CaliGirl!
I tried this recipe but added 2 tsp. lemon juice when adding the butter and mixed it in before adding the ricotta.
It turned out YUMMY!!!! :) :) :)
I've always liked adding a little lemon juice to cooked spinach.
The lemon juice removes most of that "soggy lawn grass" twang spinach gets when it's cooked.
To me, it's worth adding the 1/3 to 1/2 gram carb (entire recipe) for the added flavor.
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I tried this recipe but added 2 tsp. lemon juice when adding the butter and mixed it in before adding the ricotta.
It turned out YUMMY!!!! :) :) :)
I've always liked adding a little lemon juice to cooked spinach.
The lemon juice removes most of that "soggy lawn grass" twang spinach gets when it's cooked.
To me, it's worth adding the 1/3 to 1/2 gram carb (entire recipe) for the added flavor.
What's a great idea. I'll have to try it for other spinach recipes as well. The carb increase is not even noticeable.
You seem to be the quite the chef Mouseissue!
(Since I drink wheat and barley grass juice, and blue green algae I'm pretty used to the "soggy lawn grass" taste! I would have never thought about brightening up the stronger flavor to someone else. I've changed my personal copy of the recipe.) :D
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The lemon juice removes most of that "soggy lawn grass" twang spinach gets when it's cooked.
I wish I knew this last night. I made the Chicken Bacon Spinach Casserole that Owensmath posted a while ago. We liked it but thought it tasted just a little too "spinachy". That little addition of lemon juice might have been what it needed.
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I think all you can do is use the carb counts in front of you.Look at the ingredient list and if it is inline go with it.The mozzerella i buy is a zero so, it justs depends on the brand.
Nutmeg also makes a great addition to spinach.The lemonjuice mixed with the ricotta is also a great idea mouse issue.Alot of the italian desserts I like use that combination.
I think this is a beautiful recipe! ;)
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... I've changed my personal copy of the recipe.) :D
You can change any posting you have previously made (including this recipe) by simply clicking on the "Modify" link in the upper right hand corner.
That way, if anyone looks at the recipe later, it will have the changes you've made.
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... Nutmeg also makes a great addition to spinach. ...
Thanks for the tip, Umpa! :)
I just bought some fresh nutmeg and a small grater for it (and ginger).
I'll try adding some nutmeg next time I make this dish.
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Whoever said too many cooks ruin the soup has never been to our Board!!
All great ideas! I love the nutmeg too!
Culinary genius we are!! ;) Too cool! 8)
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Pre-shredded cheeses tend to be coated with a potato starch so it isnt sticky. I always shred my own. Carb free that way! ;D
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I do too Beebs,keeps longer that way too! ;)
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I do too Beebs,keeps longer that way too! ;)
Wow!... :o I did not know that cheese you grate yourself will last longer than pre-grated!
Hmmmm..... :-\ Wonder why?
Per pound, it's cheaper than pre-grated too!
Since eating low carb & high protein can get a bit expensive, I love to save a few bucks whenever I can.
Next time, I'll buy blocks of cheese from Costco and grate them myself in the old "grindy thingy" and put them in Zip-Lock freezer bags.
The stuff you learn on this forum just blows my mind!
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I grate them with the other thingy. The one without a motor that stands up? ??? Some of the bar cheese has carbs so dont forget to check!
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... Some of the bar cheese has carbs so dont forget to check!
We should NEVER take carb counts for granted!
This should be a cardinal rule for all of us.
Whenever buying a product, the first thing to do is READ the nutrition label EVERY TIME!
That way, we protect ourselves against eating unwanted carbs due to a manufacturing change.
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This is such a simple delicious recipe for dinner or a brunch :)
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I actually made this last night and it was so good! I used it as a side dish mine came out to 3.50 per serving was worth it ;D
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Its really decadent :)
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Gonna make this as a side dish tonight to have with Blackened Venison steaks! :)
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YUMMY!!! ;D ;D ;D
Tony