Crust less, high protein cheesy kale & spinach pie from Lulu Weasel
Turn your oven on to fan bake at 165 degrees.
Saute the onion in the olive oil on a low heat. Add paprika, mustard seed and nutmeg.
Steam/cook the spinach and kale together (or use frozen spinach only and defrost). Then run under cold water in a colander. The next step is very important: using you hands squeeze out as much liquid out of the kale and/or spinach. Doing this with very small handfuls at a time works best. This will prevent your pie going soggy and crumbly.
In a bowl mix together the egg, liquid egg whites, cottage cheese, cheese wedges, salt and pepper, oats and cooked onions. This should form a wet, sloppy mixture.
Line a flan dish or large cake tin with baking paper (rub some butter on so your pie won’t stick) and place the squeezed out spinach and/or kale evenly across the bottom. Pour over the cheese mixture. The uncooked pie mixture should ideally be about an inch deep.
Place in oven for about 30 min; take out when the top of your pie starts looking golden. Don’t be tempted to cook it faster at a higher temperature or your pie will burn and not set properly!
Enjoy hot or cold. I recommend serving with a green/vegetable salad and side of kimchi.
Try sprinkling nutritional yeast flakes on top for an extra cheesy taste, vitamin B & protein boost.
To boost the carbohydrate count add sweet potato chips or have on toasted rye bread with sriracha sauce for an extra kick!
To boost the fat content serve with mashed avocado (or use fattier cheeses in the recipe).
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1 cup chopped white onion (you can buy already chopped to save time!)
1 tbsp. olive oil
1 large egg
200g liquid egg white
125g low fat cottage cheese (I use a polish one as they are ‘drier’ in texture so your pie won’t go soggy)
30-40g dry, gluten free oats
2-3 laughing cow low-fat blue cheese wedges (you can substitute with feta if not a blue cheese fan)
Seasonings - salt, pepper, nutmeg, paprika, mustard seed