Save The Day Spinach Pie Recipes

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SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SARA'S SPINACH PIE



Sara's Spinach Pie image

Provided by Elaine Louie

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
2 pounds fresh spinach, washed and thoroughly dried
Vegetable oil or nonstick spray, for oiling pan
1 pound feta cheese, rinsed in cool water, then crumbled
12 ounces ricotta cheese, drained
5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
5 large eggs, lightly beaten
Freshly ground black pepper
1 to 2 tablespoons finely chopped fresh dill, or to taste

Steps:

  • In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  • Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  • Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  • Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH PIE



Spinach Pie image

Yummy!

Provided by Sandy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons chopped onion
1 (16 ounce) package frozen chopped spinach, thawed and drained
3 eggs
1 ½ cups heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup shredded Swiss cheese

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

SAVE-THE-DAY SPINACH PIE



Save-The-Day Spinach Pie image

Provided by Sarah Copeland

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

30 ounces (860 grams) frozen chopped spinach, thawed
1/2 cup (1 stick/112 grams) unsalted butter
1 small yellow onion, finely chopped
2 cups (480 grams) whole-milk ricotta cheese
4 large eggs, lightly beaten
1/3 cup (40 grams) crumbled feta cheese
3 tablespoons chopped fresh dill (optional)
Juice of 1 lemon
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed overnight in the refrigerator

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won't stain)
  • Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
  • Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you've used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
  • Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.

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