Italian Spinach Cottage Cheese Pie Food

ITALIAN SPINACH CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
• In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
• Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

QUICK RICOTTA AND SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Sprinkle pie crust with flour.
• Melt butter in large skillet over medium heat.
• Add onion and saute until tender, about 8 minutes.
• Mix in spinach and nutmeg. Season to taste with salt and pepper.
• Saute until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheese in large bowl.
• Mix in eggs.
• Add spinach mixture; blend well.
• Spoon spinach mixture into pie crust.
• Bake until filling is set in center and brown on top, about 45-50 minutes.
• Let stand 10 minutes.
• Enjoy!

ITALIAN SPINACH-COTTAGE CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Combine cottage cheese, spinach, mozzarella cheese, eggs, red peppers, Parmesan cheese, and oregano in a bowl. Pour into the prepared pie plate.
• Bake in the preheated oven until the center of the pie is set, 35 to 50 minutes.

QUICK ITALIAN SPINACH PIE

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

SPINACH PIE PARMA

Steps:

• In a bowl, combine the croutons and butter. Press onto the bottom of an ungreased 9-in. pie plate. In a bowl, combine the spinach, cottage cheese, Monterey Jack cheese, eggs, 1/4 cup Parmesan cheese, sour cream, onion and garlic salt. Spoon over crust. Bake at 350° for 35 minutes. , Garnish with tomato slices; sprinkle with remaining Parmesan cheese. Let stand for 5 minutes before slicing.

QUICK NO-CRUST ITALIAN SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch pie plate with cooking oil spray.
• Use a strainer or colander to squeeze all the excess liquid out of the thawed, drained spinach.
• Combine all ingredients, and mix until well blended.
• Pour mixture into pie plate.
• Bake 40 to 60 minutes, or until center is set.

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).