POTATO SPINACH PIE
I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
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
SFONGO (SPINACH-AND-POTATO PIE)
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Boil the potatoes in their skins until soft. Drain, cool, peel and mash the potatoes with a fork. Add the butter, milk, salt, pepper, eggs and 6 tablespoons of the grated cheese. Beat until well blended.
- Preheat the oven to 400 degrees. Wash and drain the spinach and press dry. Cook over low heat in a covered, nonstick skillet for 1 to 3 minutes. Season with salt and pepper to taste. Add the nutmeg and mix well.
- Use 1 tablespoon of the olive oil to grease a 9-by-12-inch baking dish. Use a spatula to press half the mashed potatoes into the bottom of the dish, layer in the spinach, top with the remaining potatoes, sprinkle with the remaining cheese and oil and bake for 50 minutes.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED SPINACH & POTATO PASTY PIES
Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney
Provided by Barney Desmazery
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan that has a lid or in a large saucepan over a medium heat. Cook the cumin seeds in the oil for a few seconds until they start to crackle, then stir in the ginger and garlic, and cook for a minute more. Mix in the curry powder and cook for another minute. Stir through the potatoes until completely coated in the spice mix and cook for 4 mins.
- Pour about 75ml water over the potatoes and season with salt. Put the lid on and cook over a medium-high heat for 6-8 mins, until the potatoes are just cooked and most of the water has been absorbed. Add the spinach, cover the pan and cook for a minute. Remove the lid and cook for another 5 mins until the spinach is completely wilted and there's no liquid in the pan. Turn off the heat and season with the garam masala. Leave to cool. Will keep chilled for up to two days.
- To assemble the pies, mix the egg with the turmeric and a pinch of salt in a bowl and set aside. Roll the pastry out on a lightly floured surface to the thickness of a pound coin and cut out four circles about 12cm wide, arranging them on a baking tray lined with baking parchment. Put a quarter of the potato mixture into the middle of each pastry circle, leaving a border. Re-roll the pastry offcuts, then cut out four more circles, about 8cm wide. Brush the borders of the larger pastry circles with the spiced egg, then drape the smaller circles over the potato filling. Pinch the borders to seal. Brush the pies with more of the spiced egg and scatter over a pinch of cumin seeds. Will keep frozen for up to two months. Defrost fully before baking.
- Heat the oven to 220C/200C fan/gas 7 and bake the pies for 30-35 mins until deep golden. Leave to cool a little, then enjoy warm or leave to cool completely and eat like a pasty with mango chutney or lime pickle. Will keep chilled for two days in an airtight container.
Nutrition Facts : Calories 827 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
BOMBAY POTATO & SPINACH PIES
These spicy filo pies are ideal for a lunch with salad or as part of a buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Side dish, Supper
Time 1h15m
Yield Makes 2 (each serves 4)
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
- Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
- Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
- Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.
Nutrition Facts : Calories 386 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
WHOLEMEAL SPINACH & POTATO PIES
Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday
Provided by Barney Desmazery
Categories Lunch, Main course, Snack, Supper
Time 1h20m
Yield Makes 8
Number Of Ingredients 12
Steps:
- First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
- Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
- Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
- Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.
Nutrition Facts : Calories 421 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.57 milligram of sodium
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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POTATO SPINACH PIE RECIPE – EVERYDAY DISHES
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Servings 6Total Time 1 hr 15 minsCategory DinnerCalories 472 per serving
- Preheat oven to 375 degrees and place diced potatoes in a medium saucepan. Add enough cool water to cover potatoes by at least 1" then place pot over high heat. When water begins to boil, add a generous pinch of salt and reduce heat to medium-low. Simmer 15 minutes or until potatoes are soft but not falling apart. Drain and set aside to cool.
- Coarsely chop baby spinach or defrosted frozen spinach. Place a large skillet over medium-high heat and add olive oil. Once oil is hot, add diced onion and ½ tsp salt, cook 3–4 minutes or until onions become translucent. Add minced garlic and chopped spinach. Cook until dark green and most of the liquid has evaporated.
- Transfer spinach mixture into a large bowl then add cooked potatoes, feta crumbles and Parmesan cheese. Stir to combine. If necessary, allow mixture to cool slightly before stirring in beaten eggs—then set the filling aside.
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