Italian Meat And Spinach Pie Food

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

ITALIAN MEAT AND SPINACH PIE

Steps:

• Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
• Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
• Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
• Preheat an oven to 450 degrees F (230 degrees C).
• Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
• Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.

SPINACH BEEF PIE

Steps:

• In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.

LAYERED ITALIAN BEEF PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 350°F.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Drain well. Add pasta sauce; mix well. Heat to boiling. Reduce heat; simmer about 10 minutes or until hot.
• In medium bowl, beat eggs until well blended. Add Parmesan cheese and spinach; mix well. Spoon half of beef mixture into baked shell. Sprinkle with 1 cup of the mozzarella cheese and 1/4 cup of the olives. Spoon spinach mixture evenly over cheese. Top with remaining beef mixture.
• Bake at 350°F 25 to 35 minutes or until filling is hot. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Sprinkle pie with remaining 1 cup mozzarella cheese and 1/4 cup olives. Bake 4 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

ITALIAN MEAT AND SPINACH PIE

Steps:

• 1. Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
• 2. Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
• 3. Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
• 4. Preheat an oven to 450 degrees F (230 degrees C).
• 5. Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
• 6. Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
• 7. Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, sliced tomatoes, and sliced olives. Next add your top pie crust, use a fork to seal edges and make four small slits in the top middle of your crust. Again use foil to protect the crust. Bake about ten minutes or so, then remove foil and continue baking until crust is a nice golden brown, about another ten minutes. Let stand at least ten minutes before serving.

CRUSTLESS SPINACH PIE

Steps:

• Combine ricotta, mozzarella and eggs, mixing well.
• Blend in spinach.
• Add remaining ingredients mixing well.
• Pour into a buttered 10" springform pan.
• Drizzle the top with a small amount of olive oil for a golden color.
• Bake in a preheated 350 degree oven for 40 minutes.
• Serve warm or room temperature.

ITALIAN SPINACH PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets.

SPINACH & RICE CRUSTLESS PIE

Steps:

• Preheat oven to 350 degrees F.
• Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
• Turn the pan from side to side to coat the sides and bottom with the crumbs.
• Reserve the remaining breadcrumbs for the top.
• Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
• In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
• Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
• Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
• Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
• Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
• Season with salt and pepper and mix well.
• Pour the rice mixture into the prepared pan and smooth the top with a spoon.
• Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
• Bake the torta for 55 minutes to an hour until set.
• While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
• Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.

ITALIAN SPINACH BEEF PIE

Steps:

• Preheat oven to 450F. Line pie shell with a double thickness of foil. Bake for 8 min. remove foil and bake for 4 min. more or until set and dry and golden brown. Set aside. Reduce heat to 350F.
• In a large skillet add the olive oil and heat over medium high heat. Then add the beef, sausage meat from the casing, red pepper, mushrooms and garlic. Cook until meat is browned and vegetables are tender.
• Add in the tomato paste making room in the center and let cook for 1-2 min. Then add in the water and stir. Add in the Italian seasoning and salt. Heat to boiling and then reduce to simmer and cover and cook for 10 min. The sauce should be nice and thick.
• While the sauce is cooking, add the spinach, ricotta and a 1/4 cup of mozzarella to a small bowl and mix well. Spoon this filling into the bottom of the pie shell. Top with the meat sauce.
• Cover the edges with strips of foil that you previously used and bake at 350F. for 40 min. Remove foil and top with tomatoes and 1/2 cup mozzarella. Bake for 2-3 min. or until cheese is melted.
• Let stand for 10 min. Garnish with parsley and serve.

SCIACHIATTA OR SICILIAN MEAT PIE

Steps:

• In mixing bowl, whisk together 2 1/4 cups of the flour and 1 teaspoon of salt; set aside.
• In separate small container, stir together water, sugar and yeast. Let sit for several minutes until foam forms on top.
• Make a well in center of flour and add the yeast mixture; stir until combined. If using an electric mixer, add hook attachment and knead for several minutes until dough pulls away from the sides and has an elastic texture. If kneading by hand, roll out on to floured surface and knead by hand for 10 minutes.
• Add 1 tablespoon of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
• Cover top of dough with plastic wrap and then cover the top of the bowl with a clean towel.
• Let rise for a least 90 minutes, until dough has doubled in size.
• Punch dough down and break in half to form two dough balls.
• If using right away, let rise another 30 minutes on counter. If using at a later date, place in greased plastic ziplock and refrigerate for up to 3 days.
• To make filling, heat 1 tablepoon of olive oil in saute pan. Add red pepper flakes and garlic; saute about a minute. Add ground pork and saute on medium high heat for five minutes; add parsley, salt, black pepper, dandelion greens and continue to saute until vegetables are tender and meat is slightly carmelized; set aside to cool.
• When ready to make the sciachiatta, heat oven to 450 degrees F.
• Grease 9-inch shallow pie or pizza pan or dish with olive oil.
• Roll out both dough balls to about a 6-inch circle. With the first half, using hands, press and stretch dough into the bottom of the pan, and the bottom sides of the pan.
• Brush with a little olive oil and then add a layer of Pecorino. Spread a thick, even layer of the cooked pork (about an inch or more) and then top with another layer of Pecorino.
• With hands, gently pull remaining dough over the top to cover the entire top of the pie and dish. With fingers, tuck and pinch the dough down into the sides of the pan to seal the pie.
• With sharp knife, cut several one-inch slices in top crust (to allow for steam to escape).
• Brush top with olive oil and sprinkle with a little kosher salt.
• Bake for about 30 minutes until crust is deep golden brown; remove from oven and let cool about 20 minutes before slicing.

ITALIAN MEAT AND SPINACH PIE

Steps:

• 1. Brown sausage and onion; drain. Drain spinach; whisk eggs and stir in all ingredients.
• 2. Put in 2 pie crusts with slits cut on top of pastry and bake at 375 degrees for 50 minutes to 1 hour or until golden brown; let stand for 10 minutes before serving.

ITALIAN MEAT AND SPINACH PIE

Steps:

• Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
• Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
• Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
• Preheat an oven to 450 degrees F (230 degrees C).
• Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
• Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.

ITALIAN SPINACH PIE

Steps:

• Sift the flour with the salt, add the olive oil and 1 cup of water and knead an elastic dough. Divide it into 12 parts and leave them for 1 hour.
• Prepare a filling by sauteing the spinach for 6 min. with 3 tbsp water. Drain it and chop it finely. Add the salt and marjoram . Soak the bread in the milk, drain it, mash it and mix with 2 eggs and 2 tbsp parmesan .
• Add the cottage cheese, spinach, salt and stir everything. Roll out a piece of dough thinly and put it in an oiled tray so that the ends of the dough stick out above the edges of the tray about 1/2″ (1 cm).
• Sprinkle with olive oil and arrange 5 more circles of rolled out dough on top. Put the spinach filling on top and sprinkle with olive oil. Make 4 depressions with a spoon and put a piece of butter and 1 egg in each.
• Sprinkle the eggs with salt and parmesan. Roll out the remaining 6 pieces of dough and arrange them on the filling, sprinkling each one with olive oil. Pinch the edges of the pie. Pierce it with a fork in several spots and bake 1 hour and 15 min. at 390°F (200 °C).