Spinach and Artichoke Pot Pie
A delicious and creamy spinach and artichoke pot pie, perfect for a comforting vegetarian meal. This version is low in calories without compromising on flavor, making it a guilt-free indulgence for four.
- Prep Time: 20 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ tbsp olive oil
- ½ small onion, finely chopped
- 1 cloves garlic, minced
- ½ can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach
- ½ 1/2 cup low-fat milk
- ½ 1/4 cup vegetable broth
- 1 tbsp all-purpose flour
- ½ 1/4 cup grated Parmesan cheese
- ½ Salt and pepper to taste
- ½ sheet of puff pastry, thawed
- ½ egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add chopped artichoke hearts and cook for 2-3 minutes.
- Add spinach and cook until wilted.
- In a small bowl, whisk together milk, vegetable broth, flour, Parmesan cheese, salt, and pepper. Pour this mixture into the skillet and stir until thickened.
- Transfer the mixture to a baking dish or individual ramekins.
- Roll out the puff pastry and cut it into squares to fit the baking dish or ramekins. Place the pastry over the filling, pressing the edges to seal.
- Brush the pastry with the beaten egg for a golden finish.
- Bake for 20-25 minutes or until the pastry is puffed and golden brown.
- Serve hot and enjoy the creamy goodness of this low-calorie spinach and artichoke pot pie.
Nutritional Estimates
Per serving · 2 servings total
| calories | 290 |
|---|---|
| protein | 8g |
| carbohydrates | 25g |
| fat | 18g |
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