Gary Wise and Anthony Spinley have brought a taste of Kiwi culture to T.O. with Wiseys Pies and Bakehouse. These are some of the best homemade pies you’ve ever tasted; pick up their sweet and savoury options in either Leaside or on Roncesvalles. Did I mention they’re baked fresh daily? A tasty pick is the classic mince and cheddar cheese pie. It’s made with grade A beef and covered in alight crust made with margarine and veg oils. Their adorable hand-held version doles out just over 600 calories, half your daily fat and about 40 per cent of your daily sodium intake. This pie is much more a meal than a snack!
Nutrition Facts: Hand-held mince and cheese pie
Serving size: (244.4 g) % Daily Value
Calories 604
Total Fat 33.7 g 52%
Sodium 946 mg 39%
Carbohydrates 52 g 17%
Protein 23 g
ROSE’S HEALTHY TAKE: Mushroom, spinach and goat cheese pie
Serves 6 • Prep time 15 min • Cooking time 40 min
Ingredients
2 tsp vegetable oil
1 cup finely chopped onion
2 tsp finely chopped garlic
3 cups sliced button mushrooms
1 ⁄2 pack frozen spinach (thawed, chopped, squeezed dry)
1⁄2 tsp dried basil
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄2 cup crumbled goat cheese
1⁄2 cup shredded low-fat mozzarella
1⁄3 cup chopped fresh dill or parsley
1⁄3 cup chopped green onions
1⁄3 cup chopped black olives
2 tbsp seasoned dry breadcrumbs
1 egg
6 sheets phyllo pastry
Preparation
1. Preheat oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
2. To make the filling, lightly coat a nonstick skillet with cooking spray. Add the oil and set over medium heat. Add onion and sauté for 5 minutes or until the onion begins to brown. Add garlic and mushrooms and sauté for 6 minutes or until mushrooms are no longer wet. Stir in spinach, basil and salt and pepper. Cook for 3 minutes. Remove from heat.
3. Stir in the goat cheese and mozzarella and the dill, green onions, olives, breadcrumbs and egg. Stir until all ingredients are well combined.
4. Layer 2 sheets of phyllo in the prepared pie pan, keeping the remaining phyllo sheets covered with a damp tea towel. Leave the edges of the phyllo sheets hanging over the pan edge. Lightly coat with vegetable oil. Layer the remaining sheets on top, spraying every other sheet. Carefully spoon the filling into the pie pan. Fold the phyllo sheets over top to enclose, and lightly coat with cooking spray.
5. Bake in the preheated oven for 25 minutes or until the phyllo is golden and the filling is completely heated through.
Nutritional analysis (per serving): Calories 189, Protein 8.7 g, Carbohydrates 20.2 g, Fibre 3.2 g, Total fat 8.2 g, Saturated fat 3.2 g, Cholesterol 49 mg, Sodium 350 mg
