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Spinach Pesto Appetizer
Source: The following recipe from Around The World Low-Fat & No-Fat Meals In Minutes, (c)1996 by M.J. Smith, RD, and Michele Gaffney-Rabik, was contributed by Marilyn Helton.

A casserole dish combining spinach, ricotta cheese and herbs.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 63.0
Total Carbs 5.9 g
Dietary Fiber 0.8 g
Sugars 1.4 g
Total Fat 2.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.9 g
Potassium 33.8 mg
Protein 4.7 g
Sodium 223.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 tsp  minced garlic
8 oz  fresh basil leaves
10 oz  Spinach, frozen
1 cup  Bread Crumbs, plain, grated, dry
4 each  eggs
1 each  medium onions
1 tsp  salt
0 1/4 tsp  ground nutmeg
0 1/4 tsp  black pepper
1 1/4 cup  fat free ricotta cheese
0 1/4 cup  grated parmesan cheese, low sodium
0 1/4 cup  chopped walnuts
1 each  cooking spray
  1. Preheat oven to 375 degrees. Coat an 8 inch square casserole dish with nonstick cooking spray.
  2. In a medium bowl, combine all the ingredients (except cooking spray). Mix well.
  3. Press ingredients into prepared casserole dish. Bake for 40 minutes. Serve hot with reduced fat wheat crackers.

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