Baked Egg White and Spinach Pie.
How many times have we wondered: “What should I do with the egg whites”? Here’s the solution.
A dish that not only helps our pocket but also our health.
Yes, that’s right, it’s no coincidence that athletes consume lots of egg whites.
Egg whites are made up mostly of water and protein. They also contain minerals (magnesium, sodium, and potassium), B vitamins, and carbohydrates (mostly glucose).

This dish also includes carbs from Sicilian seasoned breadcrumbs. To see how I make it, click here.

Thought for you:

Difficulty: Very easy
Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

163.18 Kcal

calories per serving

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Energy 163.18 (Kcal)
Carbohydrates 22.69 (g) of which sugars 2.08 (g)
Proteins 10.68 (g)
Fat 4.15 (g) of which saturated 0.72 (g)of which unsaturated 0.99 (g)
Fibers 3.94 (g)
Sodium 538.24 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 egg whites
18 oz Spinach
1 cup Breadcrumbs (Sicilian seasoned)
to taste Fine salt
Pepper (optional)
1.5 tbsp extra virgin olive oil

Tools

What we need to make the

Pan
Mold ring-shaped
Electric whisk

Preparation of Baked Egg White and Spinach Pie

Let’s start with the preparation of the spinach: I preferred the frozen ones which I thawed beforehand.
Then I put them in a pan with half a cup of water, and cooked them for 5 minutes.
Finally, I added a pinch of salt and raw EVO oil.
While the spinach was cooling, I prepared the Sicilian seasoned breadcrumbs. See recipe here.
I whipped the egg whites to stiff peaks, and slowly added half of the breadcrumbs.
With the addition of the seasoning, the egg whites deflated slightly, but that’s normal due to the weight of the breadcrumbs.
I transferred the mixture into the ring-shaped mold, and..
I squeezed the spinach and slowly added half of it, trying as much as possible to spread them evenly.
Like this.
I then distributed the rest of the breadcrumbs on top to absorb any excess liquids from the spinach.
Completing the operation, and..
I put the baking pan in a preheated oven at 356°F for about 20 minutes.
Check with a toothpick; if it comes out dry, it’s ready.
Wait for it to cool, then you can flip it.
Serve lukewarm with the remaining spinach around it.
Here is your Baked Egg White and Spinach Pie