MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
25 SIMPLE SAVORY PUFF PASTRIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry recipe in 30 minutes or less!
Nutrition Facts :
EASY MUSHROOM AND SPINACH QUICHE
Easy Mushroom and Spinach Quiche, a delicious cheesy egg custard baked in a crisp pastry case.Serve warm or chilled. Ideal for picnics, parties, brunches and lunches!
Provided by Lovefoodies
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Put the oven on to 180 C, 375 F, Gas 5
- Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.
- Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.
- Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).
- Make up the custard mix by beating eggs & milk together. Add salt & pepper.
- Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.
- Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.
- Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
- Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Nutrition Facts : Calories 425 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 562 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST
This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Prepare a 9-inch glass pie plate.
- Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
- In a bowl beat the cream cheese until smooth.
- Add in the half and half and eggs; beat until combined.
- Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
- Add in all remaining ingredients; mix with a wooden spoon to combine.
- Pour into puff pastry crust.
- Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
- Bake for about 25 minutes, or until the filling is set.
- Cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 390.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 117.8, Sodium 437.8, Carbohydrate 18, Fiber 1.8, Sugar 1.5, Protein 15.6
EASY SPINACH AND GOUDA CHEESE QUICHE
Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.
Provided by Fioa
Categories Breakfast and Brunch Eggs
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
- Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
- Melt butter in a saucepan over medium heat. Add chopped onions and cook until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in spinach; cook 1 minute more.
- Whisk heavy cream, eggs, salt, nutmeg, black pepper, and Italian seasoning together in a bowl.
- Layer 1/2 of the Gouda cheese over the puff pastry and top with spinach mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
- Bake in the preheated oven until set and golden, about 25 minutes.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 32 g, Cholesterol 160.5 mg, Fat 51.3 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 23 g, Sodium 800.6 mg, Sugar 1.7 g
SPINACH PUFF PASTRY QUICHE
Provided by Dodie Thompson
Categories Cheese Egg Bake Vegetarian Quick & Easy Spinach Fall Bon Appétit St. Louis Missouri
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
VEGETARIANS WILL LOVE PARADE CHEF JON ASHTON'S SPINACH AND MUSHROOM GALETTE WITH EVERYTHING CRUST
Vegetarians will rejoice when they see this hearty-and tasty-Spinach and Mushroom Galette With Everything Crust on the Thanksgiving table.
Provided by Parade Chef Jon Ashton
Yield 6
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position. Preheat oven to 375°F. In a large skillet over medium, melt 1 Tbsp butter. Add leek, thyme and a pinch of salt. Cover and cook, stirring occasionally, 3-5 minutes or until leek is tender and just beginning to brown. Scrape into a large bowl. Return pan to medium-high heat; melt remaining 1 Tbsp butter. Add mushrooms and a pinch of salt. Saute 5-7 minutes or until mushrooms have released their liquid and are golden brown. Add to bowl with leeks. Stir in Boursin until melted. Stir in spinach and mustard. Season with salt and pepper to taste. Unroll pie crust on a baking sheet lined with parchment paper. Sprinkle Gruyere over crust, leaving a 1¼-inch border. Top cheese with spinach mixture. Fold edge of crust over sides of filling (it won't cover it completely), pleating edges as you go. Brush crust with egg. Sprinkle crust with everything seasoning. Bake 30-35 minutes or until crust is golden brown. If desired, sprinkle with chives and/or Parmesan. Let stand 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts :
SPINACH-AND-CHEDDAR SLAB QUICHE
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
- Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.
SPINACH PUFFS
These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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