Ricotta Appetizer Pie Recipes

EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)

Steps:

• Preheat your oven to 375° F.
• Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
• If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
• If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
• Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
• Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
• Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
• Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
• Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
• Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
• Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

RICOTTA CHEESE PIE I

Steps:

• Dissolve cornstarch in 1/2 cup milk.
• Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

APPETIZER PIE

Steps:

• Blend cream cheese and milk.
• Stir in other ingredients except walnuts.
• Spoon in pie plate.
• Sprinkle with walnuts.
• Bake at 350 degrees for 15 minutes.
• Serve with crackers as a spread.

RICOTTA APPETIZER PIE

Steps:

• Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden.
• Transfer to a bowl, stir in 2/3 cup Parmesan and the butter.
• Press firmly into an 11"x 8" pan with a removeable bottom.
• Bake in 350F degrees oven for about 10 minutes.
• ------------Filling-------------€æ .
• In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
• Beat until smooth.
• Spoon filling into the crust, smoothing the top.
• Bake in 350f oven for 20-25 minutes or until set.
• Cool on a rack.
• --------Topping----------------.
• Blanch broccoli and cauliflower for 1 minute.
• Drain and rinse with cold water to stop the cooking, pat dry.
• In diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (If using), row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc.
• Make these rows compliment each other color wise.
• Cut the pie into squares and serve with a fork.
• You can cover this appetizer and refrigerate until you want to serve it.