Sunflower Spinach Pie Recipe 465 Recipes

SUNFLOWER SPINACH PIE

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 7 rolls and roll into a 12-inch circle. Repeat with remaining rolls. Cover both circles with plastic wrap and let rest. Boil spinach for one minute and drain well. Pat dry as much as possible. Mix dry spinach with ricotta cheese. Add 1 egg, cheese and bacon. Season with salt and pepper. Remove wrap from dough and place one circle on a sprayed 12-inch pizza pan. Sprinkle bread crumbs on the dough (helpful hint: only place bread crumbs in the areas where the spinach mixture will be) to absorb excess moisture. Place a large dollop (about 3/4 cup) of the spinach filling in the middle of the circle and spread the remainder in a ring about 1 inch from the edge of the circle and not touching the middle dollop. Lightly brush the edge of the dough with water to help seal the pie. Also lightly brush the dough around the mound of filling with water. Place the second circle of dough over the spinach filling. Arrange it so the edges of the dough meet. Press the edges together with a fork all the way around. Place a bowl carefully over the dough covered spinach mound in the center of the circle and gently but firmly press down to seal the dough. Leave bowl in place and using kitchen scissors or a sharp knife cut the pie in 20-24 slices from the bowl to the edge. Twist each slice so the spinach shows. Remove the bowl.Mix the remaining egg with 1 tablespoon of water and brush over all of the dough. Sprinkle the center with sesame seeds. Bake at 350°F 25-30 minutes or until dough is a deep golden brown.

SUNFLOWER SPINACH PIE RECIPE - (4.6/5)

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 7 rolls and roll into a 12-inch circle. Repeat with remaining rolls. Cover both circles with plastic wrap and let rest. Boil spinach for one minute and drain well. Pat dry as much as possible. Mix dry spinach with ricotta cheese. Add 1 egg, cheese and bacon. Season with salt and pepper. Remove wrap from dough and place one circle on a sprayed 12-inch pizza pan. Sprinkle bread crumbs on the dough (helpful hint: only place bread crumbs in the areas where the spinach mixture will be) to absorb excess moisture. Place a large dollop (about 3/4 cup) of the spinach filling in the middle of the circle and spread the remainder in a ring about 1 inch from the edge of the circle and not touching the middle dollop. Lightly brush the edge of the dough with water to help seal the pie. Also lightly brush the dough around the mound of filling with water. Place the second circle of dough over the spinach filling. Arrange it so the edges of the dough meet. Press the edges together with a fork all the way around. Place a bowl carefully over the dough covered spinach mound in the center of the circle and gently but firmly press down to seal the dough. Leave bowl in place and using kitchen scissors or a sharp knife cut the pie in 20-24 slices from the bowl to the edgel. Twist each slice so the spinach shows. Remove the bowl. Mix the remaining egg with 1 tablespoon of water and brush over all of the dough. Sprinkle the center with sesame seeds. Bake at 350°F 25-30 minutes or until dough is a deep golden brown.

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 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.

SPICED LENTIL & SPINACH PIES

Steps:

• Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
• Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
• Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

SARA'S SPINACH PIE

Steps:

• In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
• Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
• Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
• Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.

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.