SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
ITALIAN SPINACH CHEESE PIE
This is a dish for the spinach lover. Great the next day also. I look forward to making it every spring when spinach is in season.
Provided by CANDLELADY9AH
Categories Main Dish Recipes Savory Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 6.3 g, Cholesterol 100.5 mg, Fat 10.2 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 237.1 mg, Sugar 0.8 g
SPINACH AND CHEESE PIE
This combines two of my favorite cusines for a great meatless meal complete with a greek salad and a loaf of crusty bread. Recipe submitted for main dish entree in the RSC 6 contest.
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter with 1/2 cup oil in a small saucepan and set aside.
- In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
- Remove from heat and stir in green onions, basil, salt and pepper.
- Set aside.
- In a large bowl combine spinach, parsley and mushroom/onion mixture.
- Squeeze out excess liquid and stir in flour.
- In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
- Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
- Stir to combine Add cheese mixture to vegetable mixture.
- Drain any excess liquid from mixture and then season with salt and pepper.
- Preheat oven to 375-degrees F.
- Butter a 9 x 13-inch pan.
- Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
- Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
- Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
- When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
- Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
- Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
- Make slits in the pastry.
- (I placed the pan on a baking sheet before placing it in the oven).
- Bake for one hour or until done.
- Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.
Nutrition Facts : Calories 1171.1, Fat 89, SaturatedFat 43, Cholesterol 326.2, Sodium 1919.5, Carbohydrate 57.5, Fiber 7.4, Sugar 6.4, Protein 40.4
SPINACH AND ONION CHEESE PIE
Serve this with a salad and some crusty bread for a great meatless meal. This is one of my Mom's recipes - it looks like she may have gotten it from the Chicago Tribune.
Provided by Hey Jude
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Combine cracker crumbs and 1 stick melted butter in a small bowl. Transfer to a greased 9-inch pie dish; press evenly into bottom and sides of dish. Set aside.
- Heat remaining 1 T of butter and olive oil in a large skillet over medium heat. Add onion; cook until softened, about 2 minutes. Add spinach; cook until tender, about 3 minutes. Spread mixture over crumb crust. Set aside.
- Beat together eggs and milk in a medium bowl. Mix in cheese and salt. Pour mixture into crumb crust. Bake until pie is set and golden brown, about 50 minutes.
Nutrition Facts : Calories 280.4, Fat 21.4, SaturatedFat 11.1, Cholesterol 123.7, Sodium 503.1, Carbohydrate 15.8, Fiber 0.8, Sugar 0.6, Protein 6.8
SPINACH, CHEESE & ONION RICE TORTE
Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully
Provided by Angela Nilsen
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
- Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
- Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
- Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
- Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.
Nutrition Facts : Calories 631 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
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