Deep Dish Spinach Pie Food

SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F.
• In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat.
• In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside.
• Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour.

MARTHA STEWART'S SPINACH PIE

Steps:

• Step 1.
• Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
• Step 2.
• Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
• Step 3.
• Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
• Step 4.
• Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
• Step 5.
• Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
• Step 6.
• Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

DEEP-DISH SPINACH PIE

Steps:

• Preheat oven to 400°; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
• Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
• Fit a sheet of foil over the dough and fill with pie weights or dried beans.
• Bake until the edges are set, about 10 minutes.
• Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
• Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
• Decrease oven temperature to 375°.
• Add spinach to a large pot with just the water still clinging to the leaves.
• Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
• Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
• Whisk the eggs, cream, sour cream, salt, and nutmeg together.
• Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
• Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
• Cool 15 minutes before cutting.