Egg Free Spinach Pie That Actually Holds Food

SECRETLY DELICIOUS SPINACH PIE

Steps:

• Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
• Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
• Sprinkle only 1/2 cup cheese on tortilla.
• Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
• Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
• Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
• Use sharp knife to cut into pie slices and serve hot.
• Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

EGG-FREE SPINACH PIE (THAT ACTUALLY HOLDS)

Steps:

• Bring water to a boil and add buckwheat, simmer for 20 minutes.
• Defrost spinach and drain well.
• Put spinach and dill in a food processor until well mixed.
• Add feta, pepper, lemon juice, and oil and mix.
• Add cooked buckwheat, mix again.
• Sauté onion and garlic in butter and oil until slightly browned; add garlic salt.
• Add to spinach mixture; mix.
• Brush sheets of phyllo dough with oil.
• Place 3 sheets into an 8-12 inch pan.
• Fill with spinach mixture.
• Place last sheet on top, brush with oil slightly.
• Cover with tin foil, bake for 35 minutes at 375°F.
• Take foil off, continue baking until browned, 5-10 minutes.

SPINACH AND FETA PIE

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.

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.

SPINACH AND CHEESE PIE

Steps:

• Pre heat oven to gas mark 6.Rinse the spinach and cook briefly in the water that it holds. Drain well - I put it in a small colander with a dish on top with a set of old weights in. Get rid of as much liquid as possible.
• In a bowl combine the soft cheese, grated cheddar. egg and spinach.
• Add grated nutmeg and salt and pepper to taste. Leave to cool slightly whilst you roll the pastry.
• Put rolled pastry onto a 30cm enamel pie plate - I find that the pastry cooks better on these.
• Add the filling. Use the second egg to brush round the edge before adding the top.
• Crimp the edges to seal, glaze with beaten egg then sprinkle the crushed walnuts on top.
• Bake for 30minutes until the top is golden.

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.

EASY FRESH SPINACH PIE

Steps:

• Heat oven to 375ºF.
• Microwave spinach in microwaveable bowl on HIGH 3 to 4 min. or just until wilted. Meanwhile, whisk eggs in large bowl until blended. Add cottage cheese and flour; mix well.
• Chop spinach coarsely. Stir into cottage cheese mixture along with the mozzarella. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

SPINACH PIE

Steps:

• Mix all the ingredients together in a bowl, but the egg whites.
• Beat the egg white to a firm consistency.
• Gently with a spoon add the egg whites.
• Bake it in a buttered pan at 375 degrees for 30 minutes.

SPINACH PIE

Steps:

• Squeeze water from Spinach.
• Place Spinach in a greased 9" Pie Plate.
• Add Onions, Mushrooms and Cheese.
• *Note:recipe can be prepared to this point, then refrigerated for completion later in the day
• In a bowl, beat Eggs, then add Bisquick, salt and Pepper.
• Add milk gradually.
• Pour over Spinach.
• Bake at 400 degrees F for 40 minutes.

BACON, EGG & SPINACH PIE

Steps:

• Process the flour and butter together until you have a crumb consistency (a few seconds should do it).
• Add the water and egg yolk and process again until it combines. Use your hands to work it into a ball, wrap in clingfilm and let it rest in the fridge for 30mins.
• Preheat the oven to 180C/fan 160/ gas 4.
• Wilt the spinach in a frying pan with a couple of tablespoons of water, this should only take a minute or so. Drain and squeeze all the green juices from the spinach- you want this to be as dry as you can make it.
• Cook the bacon and onion together until they are both golden. Combine this lovely mixture with the spinach in a large bowl. Add in your eggs and swirl the mixture together adding a generous pinch of salt and pepper
• Get the pastry from the fridge. Roll 2/3 of the pastry out on to a floured surface, line a 23cm fluted pie dish with the pastry and cut of any excess. Brush a little of the egg wash around the side of the pastry.
• Roll out the remaining pastry out and cover your pie. Pinch the sides together to form a seal. Brush the top of the pastry with a liberal helping of egg wash.
• Pop this beauty into the oven and bake for 50 minutes to 1 hour or until golden brown.

SPINACH PIE RECIPE

Steps:

• Preheat oven to 350°F. Mix spinach, cheeses, eggs and nutmeg. Pour into pastry shell.
• Bake 45 to 50 min. or until center is set. Let stand 5 min.
• Cut into 8 wedges. Serve topped with the pasta sauce.

SPINACH CHEESE PIE

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.

SPINACH PIE

Steps:

• Combine all ingredients.
• Place into pie plate that has been sprayed with a cooking spray.
• Bake at 350 degrees for about 45 minutes or until top is browned.