Greek Onion and Squash Pie - Diabetic - 21 g carbs
Greek Onion and Squash Pie
(makes 6 servings)
olive oil cooking spray
18-ounce (240 g) onion, chopped
1/2pound (240 g) zucchini, grated
1/2pound (240 g) summer squash, grated
3ounces (80 ml) liquid egg substitute
1/3cup crumbled low-fat feta cheese, about 1 ounce (30 g)
1tablespoon (9 g) all-purpose flour
3tablespoons 30 g) chopped fresh oregano or 1 tablespoon (15 ml) crushed
dried
8sheets phyllo dough
Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a non-stick skillet
with cooking spray.
Place over medium heat and add the onion and two squashes. Cook, stirring
occasionally, until vegetables are soft and all liquid has evaporated, about
8 to 10 minutes.
Place the vegetables in a bowl to cool slightly. Add the egg substitute,
feta cheese, flour, and oregano. Stir to combine and set aside.
Place a sheet of phyllo dough on a 9-inch (22.5 cm) pie plate, allowing any
excess dough to loosely drape over the sides. Lightly coat with cooking
spray. Repeat, using three more phyllo sheets, spraying after each addition.
Pour the prepared vegetable-egg mixture into the pie shell and smooth out
surface.
Top the pie with the remaining four sheets of phyllo, spraying each layer
with cooking spray before adding another sheet. Cut the phyllo 1 inch (2.5
cm) beyond the rim of the pie pan. Fold this dough over towards the center
to make an edge just inside the rim.
Bake for 40 to 45 minutes, until nicely browned and puffed. Allow to cool to
room temperature before serving.
Per serving:130 calories (18% calories from fat), 6 g protein, 3 g total fat
(0.9 g saturated fat), 21 g carbohydrate, 2 g dietary fiber, 3 mg
cholesterol, 261 mg sodium
Diabetic exchanges:1 carbohydrate (1 bread/starch), 1 vegetable