Spinach And Tomato Pie Recipes

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EASY CRUSTLESS TOMATO PIE



Easy Crustless Tomato Pie image

Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner.

Provided by Sara

Categories     Brunch     Side Dish

Time 50m

Number Of Ingredients 10

4 tomatoes (sliced)
1-2 teaspoons salt
1 Tablespoon butter
1/2 cup onion (chopped)
1 clove garlic (minced)
1/2 teaspoon black pepper
2 Tablespoons fresh oregano (chopped)
6-7 leaves basil (chopped)
2 cups mozzarella cheese (shredded, plus extra for sprinkling over top)
2 eggs (beaten)

Steps:

  • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
  • Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
  • Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
  • Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
  • Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
  • Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
  • Allow to sit 5-7 minutes before serving.

Nutrition Facts : Calories 120 kcal, Carbohydrate 5 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 488 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

SPINACH, PARMESAN AND TOMATO QUICHE



Spinach, Parmesan and Tomato Quiche image

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

One 9-inch frozen pie shell
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Adjust the oven temperature to 350 degrees.
  • For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
  • For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
  • Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

SAUTEED SPINACH AND TOMATOES



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

CRISPY GREEK-STYLE PIE



Crispy Greek-style pie image

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

Steps:

  • Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
  • Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  • Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

SPINACH PIE RECIPE



Spinach Pie Recipe image

Prep this simple Spinach Pie Recipe in just ten minutes. This Spinach Pie Recipe is so easy to make thanks to frozen spinach and a ready-made pie crust.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield Makes 8 servings, 1 wedge each.

Number Of Ingredients 8

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
1 cup ricotta cheese
1/2 cup KRAFT Grated Parmesan Cheese
3 eggs, lightly beaten
1/8 tsp. ground nutmeg
1 unbaked 9-inch pastry shell
1 cup CLASSICO Tomato and Basil Pasta Sauce, heated

Steps:

  • Preheat oven to 350°F. Mix spinach, cheeses, eggs and nutmeg. Pour into pastry shell.
  • Bake 45 to 50 min. or until center is set. Let stand 5 min.
  • Cut into 8 wedges. Serve topped with the pasta sauce.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

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