Name: Savory vegetable puff pastry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup thawed puff pastry, rolled to 1/8 inch thickness; 1 cup nonfat cottage cheese, blended until smooth; 4 large egg whites; 2.5 oz white button mushrooms, sliced; 1.5 oz fresh spinach, chopped; 1 clove garlic, minced; 8 olive oil cooking sprays; 1/2 tsp dried thyme; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

530 calories

Protein: 42g; 32% of calories
Carbs: 43g; 33% of calories
Fat: 20g; 35% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F with a rack in the middle. Line a 6-inch round baking dish with parchment paper. Press the puff pastry into the bottom and up the sides. Prick the pastry all over with a fork and bake until lightly puffed and dry, about 8 minutes.
While the pastry par-bakes, coat a small nonstick skillet with cooking spray over medium heat. Add the mushrooms and cook until browned and the pan is dry, about 7 minutes. Stir in the garlic, thyme, and spinach. Once the spinach is wilted, press the mixture firmly with a spoon to drain any excess liquid.
In a bowl, whisk together the blended cottage cheese, egg whites, salt, and pepper. Fold in the drained vegetables. Pour the mixture into the par-baked pastry crust. Bake until the pastry is deep golden and the center no longer jiggles when the dish is nudged, about 16 minutes. Done when filling is set and firm, 165°F.

Nutrition

Ingredients

Instructions

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