SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
CHEESE & SPINACH PASTIES
Teach your kids some pastry skills - and provide a lunchbox filler - with this recipe from CBeebies 'i can cook'
Provided by Good Food team
Categories Snack, Treat
Time 35m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl. Add the cheeses and nutmeg, stir together and set aside.
- Using a flour dredger, sprinkle some flour on the work surface. Roll out the pastry to a long rectangle (step 1). Using the biscuit cutter, cut out 6 circles (step 2). Brush the edges with water (step 3), then spoon the spinach mixture into the middle of each. Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork (step 4). Bake for 15-20 mins until golden, then enjoy warm or leave to cool completely and pack into lunchboxes.
Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CHEESE AND SPINACH PIE
This is my oldest sons fav recipe. He is a bit fussy and eats this up. I got the recipe originally from Super Food Ideas magazine. It was originally a cheese and spinach souffle, but mine go a bit flat so it's a pie instead! I have added more cheese and use nutmeg instead of the original paprika. Note:sorry for not adding what cheese I use,was in a hurry when I posted this recipe!I use cheddar but any would be fine.I have also gotten a new oven so the 30 minutes sounds about right.It was hard to put a cooking time before as the oven I had didn't close properly .I'm glad the reviewer liked it,thanks for the gd review :)
Provided by katej76
Categories Savory Pies
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 200 degrees Celsius.
- Melt butter in large saucepan and add flour. Mix to a smooth paste and cook for 1 minute.
- Add milk and use a whisk to stir to avoid lumps forming, stir until thickened.
- Season with salt and nutmeg.
- Take off heat and quickly whisk in egg yolks 1 at a time.
- Add cheese and spinach and mix together well.
- In a bowl beat egg whites until stiff then fold gently into the cheese mixture.
- Pour into a greased oven dish (I use a quiche dish) and bake until golden and cooked through. Cooking time may vary depending on your oven (mine is dodgy).
- Can also add grated carrot or other veggies.
Nutrition Facts : Calories 183.3, Fat 13.1, SaturatedFat 7.6, Cholesterol 109.3, Sodium 377.1, Carbohydrate 6.8, Fiber 1.1, Sugar 0.5, Protein 10.4
SAVORY SPINACH PIE
Steps:
- In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 327 calories, Fat 20g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
SPINACH AND CHEESE PIE
This combines two of my favorite cusines for a great meatless meal complete with a greek salad and a loaf of crusty bread. Recipe submitted for main dish entree in the RSC 6 contest.
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter with 1/2 cup oil in a small saucepan and set aside.
- In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
- Remove from heat and stir in green onions, basil, salt and pepper.
- Set aside.
- In a large bowl combine spinach, parsley and mushroom/onion mixture.
- Squeeze out excess liquid and stir in flour.
- In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
- Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
- Stir to combine Add cheese mixture to vegetable mixture.
- Drain any excess liquid from mixture and then season with salt and pepper.
- Preheat oven to 375-degrees F.
- Butter a 9 x 13-inch pan.
- Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
- Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
- Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
- When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
- Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
- Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
- Make slits in the pastry.
- (I placed the pan on a baking sheet before placing it in the oven).
- Bake for one hour or until done.
- Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.
Nutrition Facts : Calories 1171.1, Fat 89, SaturatedFat 43, Cholesterol 326.2, Sodium 1919.5, Carbohydrate 57.5, Fiber 7.4, Sugar 6.4, Protein 40.4
ZELJANICA (CHEESE & SPINACH PIE)
Make this moreish Middle Eastern-inspired pie for a special occasion when you're feeding a crowd. It's made with curd cheese, but you can use ricotta and mascarpone instead
Provided by Stela Holder
Categories Dinner
Time 1h10m
Yield Serves 9-12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
SPINACH CHEESE PIES
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 2 dozen mini pies or one large pie
Number Of Ingredients 9
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.)
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
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