Cheese And Spinach Pie Recipes

SAVORY CHEESE AND SPINACH PIE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Set a large sauté pan over medium-low heat, and set out a 9X13 inch baking dish.
• Add the ghee to the sauté pan. Once melted, add the onions and celery. Sauté for 5-8 minutes to soften and release the moisture.
• Next add the spinach. Sauté another 5-8 minutes until the spinach has completely wilted down. Then add the scallions, parsely, mint, and dill. Sauté another 2-3 minutes.
• Move the cooked greens to a fine mesh strainer. Press the greens down to remove as much moisture as possible. Then use a paper towel to press again until the greens seem dry. *Too much moisture in the filling will make it difficult for the pasty sheets to stay crisp.
• Place the dried greens back in the pan. Add in all cheese, eggs, and seasonings. Mix well.
• Prepare a small bowl of melted ghee. Brush a thin layer of ghee across the bottom of the baking dish. Place a filo sheet out on a clean work surface. Brush the top of the filo sheet with ghee. Then lay another filo sheet across the top. Continue to layer and brush the filo until you have 6 sheets stacked. Move the stack to the baking dish.
• Spread the spinach and cheese filling evenly over the pastry sheets.
• Then prepare a second filo stack for the top crust. However, this time overlap the filo sheets so they are wider than the top of the baking dish. You want to have a wide enough stack to be able to create wrinkles in the top crust. Brush and overlap 6 filo sheets with a 2-inch lip on either side, so the final stack is 4 inches wider than the bottom stack.
• Move the filo stack to the top of the baking dish. Tuck the edges into the corners and sides. Gently press the top down, just a little, to create wrinkles in the top crust. Brush the top with ghee.
• Bake the spinach pie for 35-40 minutes, until golden brown. If the crust starts to look brown too early, cover the top loosley with a piece of foil, and continue baking.
• Allow the pie to cool for at least 5 minutes. Then cut into 12 pieces and serve.

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
• Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
• Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
• Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
• In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
• Add the cooled spinach mixture and mix until combined.
• Gather the ingredients.
• Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
• Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
• Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
• Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
• Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
• Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
• Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
• Bake until the pie turns a deep golden brown, 20 to 25 minutes.
• Let cool for a few minutes and then slice, serve, and enjoy.

SPINACH CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
• In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

SPANAKOPITA (SPINACH AND CHEESE PIE)

Steps:

• Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
• Add beaten agges and combine well.
• Brush bottom and sides of a 9x13 baking dish with the softened butter.
• Unfold the filo leaves and cut in half, crosswise.
• Wrap and refreeze one half of the filo.
• Cover the other half of the filo with a damp towel.
• Gently separate one filo leaf from the stack.
• Place it in the baking dish and fold over the edges to fit the bottom of the dish.
• Brush the entire surface of the filo lightly with melted butter.
• Repeat steps 7-9 until you have used half of the filo leaves.
• Preheat the oven to 350.
• Spread the spinach mixture evenly over the filo in the dish.
• Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
• Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
• Cook uncovered until golden, about 35 minutes.
• Let stand 10 minutes before cutting.

ZELJANICA (CHEESE & SPINACH PIE)

Steps:

• Lightly oil a roasting tin (ours was about 25 x 35cm and 4cm deep) and line with baking parchment. Mix the eggs, cheeses, soured cream or crème fraîche, spinach and some seasoning together in a bowl.
• In another bowl, mix together the oil, yogurt and baking powder. Heat the oven to 200C/180C fan/gas 6.
• Cut the filo sheets in half so they are roughly the size of the tin. Put one filo sheet in the tin and evenly brush over 1-2 tbsp of the yogurt mixture using pastry brush. Top with another filo sheet, brush over more yogurt mixture and repeat until you've used half the filo.
• Pour over the cheese filling, then gently spread it to the edges using a spatula. Continue layering the rest of the filo sheets and yogurt mix. Spread any remaining yogurt mix over the top of the final filo sheet.
• Cut the pie into squares (either nine or 12, depending on how big you want the pieces to be). Will keep frozen for up to a month. Defrost completely in the fridge overnight before cooking. Top each square with a small knob of butter, then bake for 20 mins. Reduce the oven to 180C/160C fan/gas 4 and bake for another 25-30 mins until browned on top. Leave to cool slightly before serving warm. Will keep covered and chilled for up to two days.

CHEESE AND SPINACH PIE

Steps:

• Preheat oven at 200 degrees Celsius.
• Melt butter in large saucepan and add flour. Mix to a smooth paste and cook for 1 minute.
• Add milk and use a whisk to stir to avoid lumps forming, stir until thickened.
• Season with salt and nutmeg.
• Take off heat and quickly whisk in egg yolks 1 at a time.
• Add cheese and spinach and mix together well.
• In a bowl beat egg whites until stiff then fold gently into the cheese mixture.
• Pour into a greased oven dish (I use a quiche dish) and bake until golden and cooked through. Cooking time may vary depending on your oven (mine is dodgy).
• Can also add grated carrot or other veggies.

SPINACH AND CHEESE PIE

Steps:

• Pre heat oven to gas mark 6.Rinse the spinach and cook briefly in the water that it holds. Drain well - I put it in a small colander with a dish on top with a set of old weights in. Get rid of as much liquid as possible.
• In a bowl combine the soft cheese, grated cheddar. egg and spinach.
• Add grated nutmeg and salt and pepper to taste. Leave to cool slightly whilst you roll the pastry.
• Put rolled pastry onto a 30cm enamel pie plate - I find that the pastry cooks better on these.
• Add the filling. Use the second egg to brush round the edge before adding the top.
• Crimp the edges to seal, glaze with beaten egg then sprinkle the crushed walnuts on top.
• Bake for 30minutes until the top is golden.