Julies Spinach Cheese Pie Recipes

ITALIAN SPINACH CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
• In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
• Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

JULIE'S 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.

JULIE'S PHILLY CHEESE STEAK SANDWICHES

Steps:

• Slice meat with food processor as thin as possible. Cut onion into thin slices.
• Heat oil in large skillet on medium-high. Add meat and onion and season immediately. Feel free to play with your spices. I like to use a seasoned salt and pepper like Krazy Jane's for this dish.
• Cook meat until done, then taste meat and add more spices as needed. Remove from heat.
• Meanwhile slice rolls partially open and put two slices of provolone on each. Toast in oven on 425 degrees until cheese is melted.
• Pile meat and onions onto rolls and top with pepperoncini. Serve hot.
• TO MAKE AHEAD: Undercook meat slightly and transfer to a crockpot on warm setting, not low or medium as you don't want the meat to overcook. Make the buns as directed and arrange on a platter nest the crockpot. It's okay if the buns aren't warm since the meat will reheat them.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

SPINACH CHEESE PIE

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.

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.

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.