Sheperdopoulos pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes; peeled and quartered |
| ½ | cup | Skim milk |
| ½ | teaspoon | Salt |
| 1 | pounds | Extra lean ground beef |
| ¼ | cup | Bread crumbs; unseasoned |
| ¼ | cup | Minced onion |
| 1 | Egg white | |
| 1 | tablespoon | Ketchup |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Black pepper |
| 1 | large | Tomato; thinly sliced |
| ½ | teaspoon | Dried oregano |
| ¼ | cup | Lowfat swiss cheese |
| ¼ | cup | Crumbled feta cheese |
| 5 | ounces | Frozen chopped spinach; thawed & squeezed dr |
Directions
Cook potatoes in boiling water until tender, about 20 minutes. Drain well.
Add milk and salt. Mash until smooth. Set aside.
In a large bowl, combine beef, bread crumbs, onions, egg white, ketchup, garlic, and balck pepper. Mix well. Pat beef mixture over bottom and up sides of 9" pie plate.
Layer tomato slices over beef. Sprinkle oregano over tomatoes. Spread swiss and feta cheeses over tomatoes. Top with spinach. Spoon mashed potatoes over spinach. Spread evenly, leaving a 1" border around edges. Meat and potatoes should not touch. Smooth top.
Bake at 350øF for 45 minutes. Let cool 5 minutes. Slice into wedges and serve.
Per serving: 428 Calories; 22g Fat (47% calories from fat); 30g Protein; 27g Carbohydrate; 88mg Cholesterol; 631mg Sodium Recipe by: Looney Spoons
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Feb 23, 98