Cheese lovers, rejoice! These individual pies combine ricotta and feta.
Ingredients
- Olive oil, to grease
- 750ml (3 cups) Massel vegetable liquid stock
- 140g (3/4 cup) instant polenta
- 200g fresh ricotta
- 1 tablespoon olive oil
- 2 shallots, ends trimmed, thinly sliced
- 2 garlic cloves, crushed
- 4 x 150g pkts baby spinach leaves, coarsely chopped
- 2 eggs, lightly whisked
- 2 tablespoons chopped fresh mint
- 200g fetta, crumbled
- 60g (3/4 cup) coarsely grated parmesan
- 125g cherry tomatoes, quartered
- 120g (3/4 cup) pitted kalamata olives, halved
Method
- Step 1Preheat oven to 220°C. Brush four 250ml (1-cup) capacity ovenproof dishes with oil to lightly grease.
- Step 2Bring the stock to the boil in a large saucepan over medium-high heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low and cook, stirring, for 2 minutes or until mixture thickens. Stir in the ricotta.
- Step 3Meanwhile, heat the oil in a saucepan over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until shallot softens. Add spinach and cook, stirring occasionally, for 6 minutes or until the spinach wilts and the liquid evaporates. Transfer the spinach mixture to a heatproof bowl. Stir in the eggs, mint and three-quarters of the feta. Season with pepper. Divide the spinach mixture among the prepared dishes.
- Step 4Spoon the polenta mixture over the spinach mixture. Sprinkle with parmesan. Bake for 10 minutes or until golden.
- Step 5Meanwhile, combine the tomato, olives and remaining feta in a medium bowl.
- Step 6Season the pies with pepper and serve with the tomato and olive salsa.
- Low carb
- Low sugar
- Lower gi
Nutrition
2361 kj
Energy
33g
Fat Total
16g
Saturated Fat
5g
Fibre
32g
Protein
176mg
Cholesterol
1942.66mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
Notes
((( Option 1: )))Chicken stuffed with spinach & feta: Omit ricotta, eggs and mint. Replace the vegetable stock with 750ml (3 cups) chicken stock. Reduce spinach to 150g baby spinach leaves. Reduce feta to 100g feta. Add parmesan to polenta with ricotta in step 2. Cut a horizontal slit in the thickest part of 600g single chicken breast fillets to create pockets. Divide spinach mixture among pockets. Use toothpicks to secure. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add chicken and cook for 7 minutes each side or until cooked. Cut the chicken into thick slices. Divide the polenta mixture among serving plates. Top with chicken and serve with tomato and olive salsa. ((( Option 2: )))Three-cheese pizza with pancetta: Omit stock, polenta and eggs. Replace ricotta with 200g grated mozzarella. Replace the mint with 1/4 cup torn fresh basil leaves. Reduce the spinach to 50g baby spinach leaves. Reduce the feta to 100g feta. Preheat oven to 200°C. Spread 250ml (1 cup) passata (tomato pasta sauce) over 1 x 350g pizza base. Top with shallot, garlic, basil, mozzarella, parmesan, tomato, olives and 100g sliced pancetta, coarsely chopped. Bake for 15 minutes. Top with spinach and drizzle over extra olive oil to serve. ((( Option 3: )))Haloumi & prosciutto frittata with rocket leaves: Omit stock, polenta, spinach and feta. Increase the eggs to 6 eggs. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Add the ricotta and 100g haloumi, coarsely grated, to the egg mixture in step 3. Pour into prepared pan. Top with 5 thin slices prosciutto. Bake for 25 minutes or until set. Combine the tomato, olives and 1 1/2 cups baby rocket leaves in a bowl. Cut frittata into wedges. Serve with the rocket salad.
- Author: Alison Adams
- Image credit: William Meppem
- Publication: Australian Good Taste