Recipe by The South Beach Diet Online
"This savory Phase Two & Three pie is filled with the bright green flavors of spring. It makes a lovely light supper when served with a green salad. Don't fret about rolling out the crust it's easily pressed right into the pan."
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whole wheat flour
part-skim ricotta cheese
Salt and pepper
spinach leaves, washed and chopped
chopped asparagus tips
grated Parmesan cheese
This recipe is easily adapted to what veggies you have in your frigde. I often use broccoli, onions, red peppers, tomatoes -- whatever flavors are in the fridge and go well together. It's really easy to make. The Parmesan cheese on top gives it a nice touch.
Lovely filling. Bland wheat crust.
I just finished this recipe, and wondered, "where are the Shallots"????
Love this recipe! I added a jar of artichoke hearts and don't forget the 1/2 cup chopped shallot's (not listed in the recipe). I also minced up some garlic and mixed it with 1 tblsp. of olive oil and added it to the wheat crust to give it a little flavor. The recipe turned out great, tasted delicious and it's healthy too!
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus, Shallot and Spinach Torte
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 168
** Calories from Fat: 85
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
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