SPINACH-STUFFED PIZZA PIES

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Spinach-stuffed pizza pies image

Skip the takeaway and instead make this 'healthy' pizza that's rich in fibre and protein. The dough is also quick to prepare at home

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 14

1 tsp rapeseed oil, plus a drop for the tins
450g wholemeal spelt flour
7g sachet fast-action dried yeast
2 tsp rapeseed oil
2 onions (320g), halved and thinly sliced
320g chestnut mushrooms, thinly sliced
4 garlic cloves, finely grated
1 tsp vegetable bouillon powder
500g baby spinach
200g ricotta
2 tbsp thyme leaves
2 tbsp tomato purée mixed with 3 tbsp water
20g vegetarian Italian-style hard cheese, finely grated
few basil leaves, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
  • For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
  • Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.

Nutrition Facts : Calories 574 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium

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