Vegetable Pie with Ricotta Dough
Vegetable Pie with Ricotta Dough - Pizza in a hurry
Healthy, because
Even smarter
Nutritional values
The high protein content from cottage cheese prevents the body from losing muscle mass instead of fat during a diet. In addition, the contained glutamine supports the body during regeneration after workouts.
The recipe is also good to freeze and then after defrosting enjoy room temperature or warm. It also looks good on a buffet. If you like, you can vary the vegetables and, for example, use cauliflower and broccoli instead of peppers and zucchini. In winter, diced pumpkin and beets are perfect.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Bell pepper (yellow and red)
- 2 small Zucchini (yellow and green)
- 5 scallions
- 3 ½ ozs Olives (green; without pits; drained)
- 2 Tbsps White vinegar
- 7 Tbsps olive oil
- salt
- peppers
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 oregano
- 1 oz Parmesan
- 18 ozs Ricotta cheese
- 4 eggs
- 1 egg yolk
- 21 ozs whole spelt flour (+ 1 tablespoon to work)
- 2 tsps Baking powder
- 1 tsp Raw cane sugar
- 10 ozs Cottage cheese (drained )
- 3 milliliters milk (low fat)
Preparation steps
For the topping, clean and wash all the vegetables. Cut peppers into strips, zucchini into thin slices and spring onions roughly into pieces. Mix everything together with olives, vinegar and 1 tablespoon oil in a bowl and season with salt and pepper.
Wash herbs, shake dry, pluck leaves, set aside some for decoration, finely chop the rest. Finely grate the Parmesan cheese. Mix chopped herbs with cheese, ricotta and 4 eggs and season with salt and pepper.
For the cottage cheese-oil dough: Mix flour with baking powder, 1 tsp. salt and sugar, and put in a bowl with egg yolk, drained cottage cheese, remaining olive oil, and milk. Knead everything into a smooth dough, adding a little more flour or milk if needed.
Line a deep baking tray with baking/parchment paper. Roll out dough on a lightly floured work surface slightly larger than baking sheet, place on top and form a border. Spread ricotta mixture on top, spread vegetables on top and press in lightly.
Bake in preheated oven at 175 °C / 325 °F for 45 minutes; if the surface browns too much, cover with baking paper. Remove, cut into pieces for serving, and sprinkle with remaining herbs.
