Beef Spinach Filo Pies Recipes

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SPINACH BEEF PIE



Spinach Beef Pie image

I found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.-Meg Stankiewicz, Garfield Heights, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1/3 cup old-fashioned oats
7 tablespoons cold butter
2 to 3 tablespoons cold water
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 large eggs, lightly beaten
2 cups shredded cheddar cheese, divided
1 large tomato, seeded and diced

Steps:

  • In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 430 calories, Fat 27g fat (16g saturated fat), Cholesterol 174mg cholesterol, Sodium 736mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

SPINACH PHYLLO PIE



Spinach Phyllo Pie image

Serve this savory Greek pastry as part of an appetizer table at a gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for brushing
1 medium onion, finely chopped
3 large garlic cloves, minced
2 packages (20 ounces each) baby spinach
1 cup crumbled feta (4 ounces)
1/4 cup golden raisins, chopped
Coarse salt and ground pepper
20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches

Steps:

  • In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
  • Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
  • Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
  • Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.

Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g

BEEF AND SPINACH PIE



Beef and Spinach Pie image

Make and share this Beef and Spinach Pie recipe from Food.com.

Provided by AnitaL

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 4

1 lb ground beef
1 (10 ounce) package chopped spinach, thawed
1 (5 ounce) package boursin cheese
2 refrigerated pie crusts

Steps:

  • Fit one crust into a 9" glass pie plate.
  • Brown meat.
  • Stir in spinach and cheese.
  • Pour into crust.
  • Top with second crust. Cover edges with foil or a pie ring.
  • Bake at 450 for 15 minutes.
  • Turn temp down to 350 for 30 minutes.

Nutrition Facts : Calories 389.3, Fat 25.3, SaturatedFat 8.9, Cholesterol 51.4, Sodium 359, Carbohydrate 22.6, Fiber 1.5, Sugar 2, Protein 17.3

BEEF & SPINACH FILO PIES



Beef & Spinach Filo Pies image

Great for picnics, can be eaten hot or cold. Serve with a salad if desired. Recipe from Ray McVinnie as published on www,stuff.co.nz.

Provided by Kiwi Kathy

Categories     Lunch/Snacks

Time 45m

Yield 16 rolls, 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, finely chopped
1 carrot, small and finely diced
1 celery rib, thinly sliced
3 garlic cloves, finely chopped
1/2 teaspoon cinnamon, ground
5 tablespoons coriander, chopped
1/4 cup pine nuts, toasted
1/4 raisins
600 g mincemeat, beef
1 cup spinach leaves, about 2 handfuls
1 cup tomatoes, canned and chopped
16 sheets phyllo pastry
200 ml yoghurt, plain and unsweetened
handful mint

Steps:

  • Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft.
  • Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool.
  • Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end.
  • Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath.
  • Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned.
  • Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped.
  • Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side.

Nutrition Facts : Calories 854.9, Fat 22.4, SaturatedFat 4.1, Cholesterol 6.6, Sodium 467.7, Carbohydrate 154.2, Fiber 5.4, Sugar 78.9, Protein 10.2

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