Pink Ricotta Skillet Pie Recipes

PINK RICOTTA SKILLET PIE

Steps:

• Preheat the oven to 350.
• In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
• To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
• Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
• Bake for around 40 minutes. The top should be crispy and golden brown.
• Allow 10 minutes rest before cutting and serving.

FETA & RICOTTA SKILLET PIE

Steps:

• Preheat oven to 375 degrees. Mix ¾ of the feta with the ricotta in a medium bowl until mostly smooth, leaving some chunks of feta. Beat the eggs into the cheese, then add the flour and milk. Season with ½ teaspoon salt, pepper and the dill.
• Butter a 10-inch cast-iron skillet or earthenware baking dish. Pour in the batter and crumble remaining cheese on top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve.

SKILLET SPINACH PIE

Steps:

• Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.

CHILI CORNBREAD SKILLET PIE

Steps:

• Heat a large skillet.
• Brown ground beef.
• Add garlic, onion, green pepper, chili powder and cumin.
• Add tomato sauce and chili beans.
• Cook for 10 minutes and top with cornmeal topping.
• Preheat oven to 350 degrees F.
• For the topping------------.
• Combine cornmeal, sugar and salt in a saucepan.
• Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
• Whisk liquid into cornmeal.
• Add corn.
• Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
• Let cool for 15 minutes and mix in eggs.
• Spread on top of chili and bake for 40 minutes.

MARGARITAVILLE PARTY PIE

Steps:

• Mix crushed pretzels, margarine, and sugar.
• Press into the bottom of a 9-inch pie pan, also coat the sides.
• In a bowl mix tequila, orange liqueur, condensed milk, and lime.
• Pour half of the mixture in another bowl.
• Add strawberries and a few drops of red food coloring to one half.
• Fold in 1 cup whipped cream.
• To other half, add only a drop or two of yellow food coloring and 1 cup whipped topping.
• Spoon into crust, alternating colors.
• Freeze for 4 hours or overnight.

TAMALE SKILLET PIE

Steps:

• Preheat oven to 400 degrees F.
• Place a large (11-12") cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat.
• In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it's okay if some of the filling pokes through the cornbread batter), drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes.
• Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.