Italian Spinach Cheese Pie Recipes

QUICK ITALIAN SPINACH PIE

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

ITALIAN SAUSAGE AND SPINACH CRESCENT CASSEROLE

Steps:

• Heat oven to 375°F. Bake crescent rolls as directed on cans. Remove from cookie sheets to cooling rack. Cool completely, at least 30 minutes.
• Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Reduce heat to medium. Add onion, garlic and pepper flakes; cook 3 to 5 minutes, stirring occasionally, until onions are softened. Add half of the spinach; cook and stir 1 to 2 minutes or until spinach has wilted. Repeat with remaining half of spinach.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, and place in baking dish. Arrange sausage mixture over crescent pieces in baking dish.
• In medium bowl, beat eggs, whipping cream, 1/2 cup of the Parmesan cheese, the salt and pepper. Pour over crescent pieces and sausage mixture in dish; carefully stir to distribute mixture and coat with egg mixture.
• Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

ITALIAN SPINACH AND RICOTTA PIE

Steps:

• Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
• Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
• Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
• Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
• Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
• Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
• Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
• Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

ITALIAN SPINACH PIE

Steps:

• Brown sausage and onion, drain and return to pan. Add Italian seasoning and garlic. Add 2/3 of the beaten eggs, mix well.
• Add spinach, mix well and allow to cool.
• Lay flat the dough from both cans of rolls, do not seperate.
• Place one can od dough over bottom of a baking dish. Top with sausage mixture, then cheese. Place second layer of dough on the top; press sides together to seal. Brush top with remaining beaten egg.
• Bake at 350, app. 10 minutes or until golden brown.
• Remove from oven. Let stand 5 minutes before slicing.

ITALIAN SPINACH SAUSAGE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
• Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
• Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

ITALIAN SPINACH PIE

Steps:

• Heat butter in skillet and saute onion until tender.
• Drain spinach well in a sieve and press with a spoon to remove all the liquid.
• Combine spinach, onions, ricotta, parmesan cheese, eggs and seasonings and mix well.
• Pour into pie shell and bake at 375 degrees for 45 minutes.