Reprinted from The Blood Type Diet Website (

Peasant Pie
Contributed by: Darla QuailAdded: Nov 11, 2008 at 02:20 PM


This is a recipe that was created by a lady in the neighborhood I grew up in. This has been a family favorite for years. It originally called for baking the filling in a sourdough bread bowl however to make it type A OK I had to change this and a few other things. I think its still delicious.

  • olive oil
  • 1 1/2 lb ground Turkey
  • 1 large onion, finely chopped
  • 2 Tablespoons pesto
  • 2 Tablespoons grated romano cheese
  • 1 10 oz pkg frozen spinach, thawed and squeezed dry
  • 1 teaspoon sea salt
  • 1 cup soy milk
  • 2 eggs
  • 1/2 a loaf of 100% Sprouted Wheat Bread (Exekiel), broken into small pieces
  • 2 cups cooked rice
  • 2 cups mozzarella cheese, shredded
How to make it:
  1. Preheat oven to 325.
  2. In a oil coated large skillet brown turkey and saute the onion.
  3. When the turkey is thoroughly cooked, remove skillet from heat.
  4. Add pesto, romano cheese, spinach and salt.
  5. Mix together.
  6. In a large bowl, beat eggs with soy milk.
  7. Add the bread to the bowl and stir to moisten.
  8. Add the rice and turkey mixture to the large bowl of moistened bread.
  9. Mix thoroughly.
  10. Fold in 1 cup of the mozzarella.
  11. Spoon mixture into a large oil greased casserole dish.
  12. Spread evenly and top with the remaining cup of mozzarella cheese.
  13. Cover dish with foil and bake for 40 minutes.
  14. Remove the foil and continue to bake for another 20 minutes.