Spinach Cheese Pies Recipes

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
• Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
• Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
• Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
• In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
• Add the cooled spinach mixture and mix until combined.
• Gather the ingredients.
• Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
• Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
• Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
• Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
• Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
• Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
• Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
• Bake until the pie turns a deep golden brown, 20 to 25 minutes.
• Let cool for a few minutes and then slice, serve, and enjoy.

SPINACH CHEESE PIE

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.

SPANAKOPITA (GREEK SPINACH PIE)

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.

SPINACH PIE

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.

SPINACH CHEESE PIES

Steps:

• Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
• Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)

SPINACH CHEESE PIE

Steps:

• thaw spinach and squeeze out excess water, melt butter in 9x11" pan and coat the pan with it before adding it to the bowl, combine all ingrediants in a bowl, mix well. Pour into pan bake at 350 degrees for 30-45 min.

SPINACH CHEESE PIE

Steps:

• Drain spinach well, pressing between layers of paper towels.
• Combine spinach, onion, cottage cheese, eggs, salt, and pepper.
• Spoon into pie shell.
• Place the pie shell on a baking pan or something to catch the drippings.
• Cover and bake at 350 for until almost set, about 45 minutes.
• Arrange the cheese slices on the pie and then put back in the oven for about 10 minutes, or until the cheese melts.
• Let it cool for at least 10 minutes.
• If desired, garnish with tomato slices.

ZELJANICA (CHEESE & SPINACH PIE)

Steps:

• Lightly oil a roasting tin (ours was about 25 x 35cm and 4cm deep) and line with baking parchment. Mix the eggs, cheeses, soured cream or crème fraîche, spinach and some seasoning together in a bowl.
• In another bowl, mix together the oil, yogurt and baking powder. Heat the oven to 200C/180C fan/gas 6.
• Cut the filo sheets in half so they are roughly the size of the tin. Put one filo sheet in the tin and evenly brush over 1-2 tbsp of the yogurt mixture using pastry brush. Top with another filo sheet, brush over more yogurt mixture and repeat until you've used half the filo.
• Pour over the cheese filling, then gently spread it to the edges using a spatula. Continue layering the rest of the filo sheets and yogurt mix. Spread any remaining yogurt mix over the top of the final filo sheet.
• Cut the pie into squares (either nine or 12, depending on how big you want the pieces to be). Will keep frozen for up to a month. Defrost completely in the fridge overnight before cooking. Top each square with a small knob of butter, then bake for 20 mins. Reduce the oven to 180C/160C fan/gas 4 and bake for another 25-30 mins until browned on top. Leave to cool slightly before serving warm. Will keep covered and chilled for up to two days.