Spinach Pine Nut And Feta Pie Recipes

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SPINACH, FETA, AND PINE NUT RAVIOLI FILLING



Spinach, Feta, and Pine Nut Ravioli Filling image

A delicious ravioli filling for fresh pasta.

Provided by Matthew Valleau

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 (10 ounce) bag fresh spinach
1 cup feta cheese
½ cup pine nuts
2 fresh pasta sheets
1 egg
1 tablespoon water

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
  • Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
  • To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 31 g, Cholesterol 76.3 mg, Fat 22.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 499 mg, Sugar 2.9 g

SPINACH, PINE NUT, AND FETA PIE



Spinach, Pine Nut, and Feta Pie image

Simple, handsome, rich, and tasty, and only one pan. I believe that phyllo/filo comes in different sized packages in the US and UK. I used half of a one-pound package of Athens frozen phyllo sheets, which comes in two separate 8 ounce (227 g) packages inside the box. Do NOT obsess over neatness, this pie looks raggedy and rustic. Adapted from a Jamie Oliver recipe.

Provided by zeldaz51

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

100 g pine nuts
5 large eggs
300 g crumbled feta cheese
50 g shredded cheddar cheese
salt, pepper
1 lemon, zest of
dried oregano
1 whole nutmeg
knob butter (about 1 to 2 tbsp.)
olive oil
400 g pre-washed Baby Spinach
cooking parchment paper (greaseproof paper)
1 (270 g) package phyllo pastry
cayenne (optional)

Steps:

  • Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
  • Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
  • Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
  • Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
  • Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
  • Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
  • Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.

Nutrition Facts : Calories 458.4, Fat 29.3, SaturatedFat 10.5, Cholesterol 199.5, Sodium 887.7, Carbohydrate 31.1, Fiber 3.1, Sugar 3.4, Protein 19.8

SPINACH AND FETA PIE



Spinach and Feta Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces)
1/2 cup long-grain white rice
Kosher salt
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
6 ounces feta cheese, preferably Greek, crumbled
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12 to 14 sheets phyllo dough from one 16-ounce package
1/2 cup unsalted butter, melted
Tomato Salad, for serving, recipe follows
3 ripe medium tomatoes, cut into wedges
1/2 cup sliced pepperoncini
1/4 cup halved pitted olives, such as Kalamata
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
  • 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
  • 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
  • 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
  • Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

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 AND PINE NUTS



Spinach and Pine Nuts image

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 5

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Steps:

  • Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  • Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g

SPINACH, FETA, AND PINE-NUT PHYLLO TART



Spinach, Feta, and Pine-Nut Phyllo Tart image

Categories     Leafy Green     Bake     Vegetarian     Lunch     Feta     Parmesan     Pine Nut     Spinach     Healthy     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 12

For filling
1/2 cup pine nuts (about 3 ounces)
1 medium onion
1/3 cup olive oil
two 10-ounce packages frozen chopped spinach, thawed
1/2 teaspoon salt
2 large eggs
1/2 cup crumbled feta (about 3 ounces)
1 tablespoon fine dry bread crumbs
seven 17- by 12-inch phyllo sheets
5 tablespoons unsalted butter
6 tablespoons plus 1/4 cup freshly grated Parmesan

Steps:

  • Preheat oven to 375°F.
  • Make filling:
  • In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
  • Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
  • On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.

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