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Categories:
potatoes fresh spinach black olives Ricotta cheese Feta fresh basil roma tomatoes Parmesan cheese Mozzarella cheese onion
Viewed: 49 - Published at: 6 years agoIngredients
- 2 medium potatoes (thinly sliced)
- 6 -8 ounces fresh spinach
- 14 cup black olives
- 1 cup ricotta cheese (non-fat or skim)
- 2 tablespoons feta, crumbled
- 3 tablespoons fresh basil (chopped)
- 3 roma tomatoes
- 2 tablespoons parmesan cheese, shredded
- 1 cup lowfat mozzarella cheese, shredded
- 12 cup onion, diced (optional)
Method
- Heat oven to 350.
- Spray pie plate w/cooking spray.
- Place potato slices evenly on bottom of plate, with some on the sides.
- Bake 12-15 min, remove & set aside.
- Saute onion until tender then add spinach and let wilt(2-3min).
- Remove from heat and stir in olives then spread mixture over the potatoes.
- In a seperate bowl, combine ricotta, feta & basil.
- Spoon over spinach in pie plate.
- Slice tomatoes and spread evenly over pie plate.
- Bake 20-25min.
- Sprinkle Mozzeralla & Parmesean and bake another 5 minute.
