Would you try our amazing Red Lentil Spinach Pie, an innovative twist on the classic Mediterranean recipe, such as Greek Spanakopita or Turkish Börek? Our wholesome and delicious pie brings together the rich, earthy taste of red lentils and the vibrant, nutritious spinach, creating a dish that’s as healthy as it is delicious. By eliminating flour and extra butter fat, the recipe offers a gluten-free and guilt-free savory pie that is perfect for any meal. You can enjoy it as a snack, or an impressive dish for your family or your guests!

Red lentils are not only a great source of plant-based protein, but they are also rich in fiber, which supports digestive health and helps maintain steady blood sugar levels. Spinach, on the other hand, is packed with vitamins and minerals, such as iron, calcium, and vitamin A, making it a powerhouse of nutrition. The combination of these two superfoods in this pie creates a filling, flavorful, and nourishing dish that is sure to satisfy your taste buds and your nutritional needs.

Whether you’re looking for a healthy lunch option, a savory snack, or a unique dish to bring to a gathering, this Red Lentil Spinach Pie has you covered. It’s easy to prepare, full of flavor, and absolutely delicious!

Ingredients

• 1 cup (180 g) red lentils
• 300 g frozen spinach, defrosted
• 1 medium-sized onion (~60 g)
• 60 g feta cheese
• 1 cup (200 g) cottage cheese
• 2 eggs
• 5 tbsp olive oil (in total)
• 1/2 tbsp dried dill or equivalent fresh dill
• Ground black pepper, to taste
• 1/2 tsp salt
• 1/2 tbsp baking powder
• 1 tbsp sesame seeds and 1 tbsp nigella seeds (optional, for garnish)

Directions

1. Soak the red lentils overnight in the fridge.
2. The next day, rinse thoroughly under running water and make sure you strain really well. Set aside.
3. Squeeze out excess water from the defrosted spinach, then transfer to a bowl.
4. Add chopped onion, feta cheese, olive oil, dill, and ground black pepper to the spinach. Stir well to combine and set aside in the fridge.
5. Transfer strained lentils to a blender. Add cottage cheese, eggs, olive oil, salt, and black pepper. Blend until smooth, then add baking powder and briefly blend to incorporate into the batter.
6. Line a 20 cm x 20 cm square pan with parchment paper. Pour 2/3 of the lentil batter into the pan and distribute evenly.
7. Spread spinach mixture over the lentil layer, creating an even layer with a fork.
8. Top with the remaining 1/3 of lentil batter, ensuring it covers the spinach layer.
9. Optionally, sprinkle the top with seeds of your choice for garnish.
10. Bake in a preheated oven at 365°F (185°C) for 45 minutes, or until golden brown.
11. Once baked, lift the pie out of the pan. Allow to cool slightly before cutting and serving.

Prep Time: Overnight Soaking, 30 minutes Prep
Baking Time: 45 minutes
Servings: 9

Nutritional Information
Per 1 Serving:

• Energy: 208 calories
• Protein: 10.94 g
• Fat: 11.64 g
• Carbohydrates: 16.58 g
• Fiber: 3.3 g

Storage and Recommendations

• Store leftover red lentil spinach pie in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
• Enjoy this savory pie as a satisfying snack, light meal, or as part of a Mediterranean-inspired menu.

With their tender texture and savory taste, these Zucchini and Carrot Muffins are sure to become a favorite in your household for both kids and adults alike! Whether enjoyed for breakfast, lunch, or dinner, they offer a wholesome and delicious way to incorporate more vegetables into your diet. These muffins are not only packed with the goodness of zucchini and carrots but also contain fresh thyme and ricotta cheese, making them flavorful and nutritious.

Zucchini is low in calories but rich in essential nutrients like vitamin C, potassium, and antioxidants, all of which contribute to better heart health and immune function. Carrots add a delightful sweetness to these muffins and are an excellent source of beta-carotene, which is vital for maintaining healthy skin and vision. Combined with the protein-rich eggs and creamy ricotta, these muffins are a great way to start your day or enjoy as a snack.

Try them with the suggested avocado sauce or experiment with your own favorite dipping options for an added layer of flavor. These muffins are also a great option to prepare ahead of time, making them a convenient and healthy choice for busy mornings or quick meals.

Ingredients

• 1 large zucchini (~335 g)
• 1 large carrot (~125 g)
• 1 green onion (~25 g)
• 3 eggs
• 100 g ricotta cheese
• 2 tbsp olive oil
• 4 or 5 stems of fresh thyme
• 1/2 tsp salt
• Black pepper to taste

Directions

1. Clean and shred the large zucchini and carrot into a large bowl. Add salt, mix well, and let sit for 10 minutes.
2. Meanwhile, chop the green onion and separate egg yolks from whites of three eggs. Whisk egg whites until stiff peaks form, then set aside.
3. After 10 minutes, squeeze out excess water from shredded veggies and transfer to a mixing bowl.
4. To the shredded veggies, add chopped green onion, egg yolks, fresh thyme, olive oil, ricotta cheese, and black pepper. Thoroughly combine.
5. Gradually fold in whipped egg whites until fully incorporated.
6. Pour equal portions of mixture into muffin cups and bake in a preheated oven at 365°F (185°C) for approximately 35 minutes or until golden brown.
7. Remove muffins from cups immediately to prevent moisture.
8. Serve warm or cold with preferred dipping sauce, such as freshly made avocado sauce.

Prep Time: 30 minutes
Baking Time: 35 minutes
Servings: 10

Nutritional Information
Per 1 Serving:

• Energy: 76 calories
• Protein: 4.08 g
• Fat: 5.6 g
• Carbohydrates: 2.96 g
• Fiber: 0.8 g

Storage and Recommendations

• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the oven or microwave before serving for best taste and texture.
• Enjoy these zucchini and carrot muffins as a nutritious breakfast, snack, or side dish alongside soups and salads.