Side Dish

Spinach, Peas, Carrot and Pumpkin No-Crust Pie is for Side Dish.

Spinach, Peas, Carrot and Pumpkin No-Crust Pie takes 25 minutes to prepare.

Spinach, Peas, Carrot and Pumpkin No-Crust Pie takes 70 minutes to cook.

Spinach, Peas, Carrot and Pumpkin No-Crust Pie makes 16 servings.

The ingredients for Spinach, Peas, Carrot and Pumpkin No-Crust Pie are:

Spinach, frozen, 800 grams
Carrots, cooked, 3 carrots
Peas, canned, 300 grams
Cream cheese Fat-Free, 4 tbsp
Egg, fresh, 4 medium
Parmesan Cheese, grated, 4 tbsp
Salt
Pepper, black
Nutmeg, ground

Here is how you make Spinach, Peas, Carrot and Pumpkin No-Crust Pie:

1) In different pans, cook (boil) the spinach for 8-10 minutes, the carrots and the pumpkin until tender.2) Preheat the oven in medium heat. Spray a big, deep oven dish with cooking spray and add just a little bit of flour.3) Drain the spinach, put it in the food processor, add the peas, two eggs, nutmeg, salt and pepper. Make a puree. And put it in the oven dish.4) Take the carrots, drain them, put them in the food processor, add the cream cheese, the parmesan cheese, two eggs, nutmeg, salt and pepper. Make a puree. And put it in the oven dish over the spinach.5) Take the pumpkin, drain it, put it in the food processor, add two eggs, nutmeg, salt and pepper. Make a puree. And put it in the oven dish over the carrot puree.6) Put it in the oven with a double-bolier for 50 minutes.7) Serve and enjoy :)Serving Size:?16 servings.Number of Servings: 16Recipe submitted by SparkPeople user VANELLE87.

The nutritional information for Spinach, Peas, Carrot and Pumpkin No-Crust Pie is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 81.4

• Total Fat: 2.7 g
• Cholesterol: 62.4 mg
• Sodium: 321.3 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 3.5 g
• Protein: 5.8 g

The dietary needs meet for Spinach, Peas, Carrot and Pumpkin No-Crust Pie is Vegetarian