WW Mediterranean Mini Savory Pies

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WW Mediterranean Mini Savory Pies are delicious and satisfying. These pies have the real Mediterranean taste but in a portion-controlled way. We use all the WW-friendly ingredients to prepare these pies. It includes eggs, tomatoes, bell peppers, onions, spinach, oil, reduced-fat feta cheese, and seasoning. These pies have lots of protein because of cheese and egg, so they are perfect for breakfast or as a light lunch. These pies take a total of 40 minutes means they are perfect for busy days as well. WW Mediterranean Mini Savory Pies store perfectly, so we can also prepare them in advance for meal planning.

WW points for this recipe are 2 points per serving.

STATS:

  • Course: Breakfast
  • Number of calories: 140 kcal
  • Cook duration: Twenty-five minutes
  • Portion: 6 mini pies
  • Cuisine: Mediterranean
  • Total duration: Forty minutes
  • Prep duration: Fifteen minutes
  • Diet: Weight watchers
  • Portion size: 1 mini pie

EQUIPMENT:

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Nonstick spray

INGREDIENTS:

  • 4 large eggs
  • ½ cup egg whites
  • 1/3 cup reduced-fat feta cheese
  • ½ cup small tomatoes
  • 1/3 cup red bell peppers
  • ¼ cup red onion
  • 1 cup spinach
  • 1 tsp. olive oil
  • ½ tsp. dried oregano
  • ¼ tsp. black pepper
  • ¼ tsp. salt

INGREDIENT NOTES:

EGGS:

  • Make use of big eggs from the kitchen shelf to make a smooth and even custard. These eggs add a rich taste and structure to these pies without the additional fat content.

EGG WHITES:

  • Utilize the egg whites to keep the filling light and protein-rich. We have to measure the quantity carefully to maintain consistency and mix well.

REDUCED-FAT FETA CHEESE:

  • We have to use the reduced-fat feta cheese to add the tangy and salty taste to these bites. Make their fine crumbles so they distribute uniformly.

CHERRY TOMATOES:

  • Add the cherry tomatoes to include the sweetness and moisture content naturally in these pies. Eliminate the extra juice & seeds so the filling will not get watery.

RED BELL PEPPER:

  • Use the red bell pepper to make these pies. Roast them to add the light smoky flavor and deep taste. Dry them lightly to absorb all the moisture before roasting.

RED ONIONS:

  • Red onions are used in the filling to add a sharp taste. It will also balance the vegetables and will not provide an intense flavor to suppress the taste of other ingredients.

SPINACH:

  • Use the spinach to add freshness and color to the filling. We have to use the fresh one and chop it finely. Squeeze all of its moisture if it feels wet.

OLIVE OIL:

  • We use it to toss the vegetables in this oil. Utilize the oil in exact measurements to be within the limit of WW.

DRIED OREGANO:

  • Use the dried oregano to add the real Mediterranean aroma. Crush it lightly before adding in the filling.

BLACK PEPPER:

  • Use the black pepper to add a gentle spice to the dish. It is best to use the freshly cracked pepper for a strong aroma and taste.

SALT:

  • Salt will enrich the taste of all the components. Add the quantity as you like.

INSTRUCTIONS:

  1. We have to pre-heat the oven to 350° F.
  2. Then lightly spray the muffin tin with oil.
  3. Now, warm the oil in a small pot.
  4. Add the onions to the oil and toss for two minutes.
  5. Whisk the eggs & egg whites in vessel till smooth.
  6. Mix the tomatoes, feta cheese, bell peppers, and cooked vegetables.
  7. Then season them with black pepper, oregano, and salt.
  8. Add that mixture equally in muffin cups.
  9. Bake for 22 to 25 minutes till they are set in the middle.
  10. Cool those for five minutes, then remove.
  11. Serve the dish.

SERVING SUGGESTIONS:

BREAKFAST:

  • Honey Greek Yogurt
  • Whole Wheat Toast
  • Orange Slices

BRUNCH:

  • Smoked Salmon
  • Cucumber Tomato Salad
  • Whole Grain Crackers

LUNCH:

  • Lentil Soup
  • Chickpea & Parsley Salad
  • Grilled Vegetables

SNACKS:

  • Almond butter apple slices
  • Roasted Chickpeas
  • Low-Fat Cheese Sticks

APPETIZER:

  • Hummus Trio
  • Stuffed Grape Leaves
  • Mini vegetable Skewers

TIPS:

  • Carefully cool down the pies slightly so they firm up, and then remove them from the pan.
  • Make the pies in silicon lines so they release easily.
  • Chop the vegetables equally for a uniform texture.

STORAGE INFORMATION:

FRIDGE:

  • Add these pies to the closed vessel and stock for four days.

FREEZER:

  • Cool them first, then freeze them for two months.

FAQs:

Are these pies without crust?

  • Yes, they don’t have crust, so they have much lower points.

Can I utilize any other cheese variety to prepare these pies?

  • We can easily utilize reduced-fat mozzarella cheese to prepare these pies.

Are these pies perfect for preparing in advance?

  • Yes, they are perfect as they store & reheat well.

NUTRITIONAL INFORMATION:

Calories: 140 kcal

Net carbs: 3 g

Total carbs: 5 g

Fiber: 2 g

Protein: 12 g

Fat: 6 g

Calcium: 120 g

Iron: 1.5 g

Vitamin A: 280 g

Sodium: 310 g

Potassium: 210 g

Serving size: 1 mini pie

Serving: 1