SAVORY CHEESE AND SPINACH PIE RECIPE
Irresistible Savory Cheese and Spinach Pie Recipe - This herb and cheese pie is similar to a Spanakopita Recipe, yet is packed with fresh herbs and three cheeses!
Provided by Sommer Collier
Categories Main Course Side Dish
Time 1h15m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 square, Calories 231 kcal, Carbohydrate 16 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 551 mg, Fiber 2 g, Sugar 3 g
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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
ZELJANICA (CHEESE & SPINACH PIE)
Make this moreish Middle Eastern-inspired pie for a special occasion when you're feeding a crowd. It's made with curd cheese, but you can use ricotta and mascarpone instead
Provided by Stela Holder
Categories Dinner
Time 1h10m
Yield Serves 9-12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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.
Nutrition Facts : Calories 327 calories, Fat 20g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESE AND SPINACH PIE
This is my oldest sons fav recipe. He is a bit fussy and eats this up. I got the recipe originally from Super Food Ideas magazine. It was originally a cheese and spinach souffle, but mine go a bit flat so it's a pie instead! I have added more cheese and use nutmeg instead of the original paprika. Note:sorry for not adding what cheese I use,was in a hurry when I posted this recipe!I use cheddar but any would be fine.I have also gotten a new oven so the 30 minutes sounds about right.It was hard to put a cooking time before as the oven I had didn't close properly .I'm glad the reviewer liked it,thanks for the gd review :)
Provided by katej76
Categories Savory Pies
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183.3, Fat 13.1, SaturatedFat 7.6, Cholesterol 109.3, Sodium 377.1, Carbohydrate 6.8, Fiber 1.1, Sugar 0.5, Protein 10.4
CHEESE & SPINACH PIE
I found this recipe in a local newspaper years ago, originally entitled "Italian Rustica Pie." I made a few changes based on my family's preferences. It's a one-dish meal, but not low cal!
Provided by HisPixie
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crusts either from your own recipe or using pre-made crusts from the grocery store.
- Preheat oven to 375 degrees.
- In a large bowl, slightly beat 3 eggs. Add remaining ingredients and mix well.
- Spoon filling mixture into piecrust-lined pan. Top with second crust and flute edges. Cut slits in top to vent.
- May brush top crust with a beaten egg and sprinkle with an additional tablespoon of grated Parmesan cheese, if desired.
- Bake on lowest rack for 50 to 60 minutes or until golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 447.1, Fat 29.7, SaturatedFat 12, Cholesterol 127.3, Sodium 825.5, Carbohydrate 23.7, Fiber 2.6, Sugar 0.8, Protein 21.5
SPINACH CHEESE PIE
Spinach and cheese make a great pair. This recipe reminds me of spanakopita, only without the greasy phyllo dough. If you prefer, you can use a different chopped vegetable.
Provided by SJG3483
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain spinach well, pressing between layers of paper towels.
- Combine spinach, onion, cottage cheese, eggs, salt, and pepper.
- Spoon into pie shell.
- Place the pie shell on a baking pan or something to catch the drippings.
- Cover and bake at 350 for until almost set, about 45 minutes.
- Arrange the cheese slices on the pie and then put back in the oven for about 10 minutes, or until the cheese melts.
- Let it cool for at least 10 minutes.
- If desired, garnish with tomato slices.
Nutrition Facts : Calories 203.6, Fat 10.7, SaturatedFat 3.1, Cholesterol 81.6, Sodium 482.3, Carbohydrate 17, Fiber 4.3, Sugar 1.6, Protein 11.9
SPINACH CHEESE PIE
Make and share this Spinach Cheese Pie recipe from Food.com.
Provided by armywife516
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- thaw spinach and squeeze out excess water, melt butter in 9x11" pan and coat the pan with it before adding it to the bowl, combine all ingrediants in a bowl, mix well. Pour into pan bake at 350 degrees for 30-45 min.
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