Spinach Goat Cheese Pie
  • Frozen phyllo pastry dough (about 3/4 of a 1 lb package), thawed overnight in refrigerator (350g)
  • 2/3 cup cream cheese 150g (150g)
  • 2/3 cup egg white (150g)
  • 1/3 cup water (150g)
  • 2 cups coarsely chopped spinach (40g)
  • 1/4 fresh goat cheese (35g)
  • 2 tbs flour (18g)
  • 1/8 tsp salt (0.6g)
SPECIAL CONSIDERATIONS:
A Greek specialty with a French twist. This is delicious with Chef Quidenay's bechamel sauce. Impress your guests!
 Nutritional information 
1 portion 1/6 pie (100g)
 Phosphorus (mg) 95 
 Potassium (mg) 160 
 Sodium (mg) 485 
 Protein (g) 13.2 
 Sugar (g) 1.2 
 Carbohydrates (g) 35 
 Water (mL) 75 
 Fibre (g) 1.3 
 Calories 301 
STEP 1: Pre-heat the oven to 350F. Open up the phyllo dough and cut out a piece that will fill the bottom of a 9" square pan, and be able to cover the sides.
STEP 2: Cut across the corners as shown.
STEP 3: Settle the phyllo in the square pan.
STEP 4: Beat the creme cheese until smooth, then beat in the egg whites, and the water.
STEP 5: Chop the spinach and add to the cheese/egg-white mixture.
STEP 6: Pour mixture in the pan.
STEP 8: Cover the pie with the remaining phyllo dough. Bake for 35 minutes at 350F.
STEP 9: Serve plain or with bechamel sauce.



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