Low Carb Crustless Greek Spinach Pie Food

LOW CARB CRUSTLESS GREEK SPINACH PIE

Steps:

• Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
• Cool 5-10 minutes before slicing and serving.

NO PIE CRUST SPINACH PIE

Steps:

• Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
• In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
• In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

CRUSTLESS SPINACH PIE - GREEK SPANAKOPITA

Steps:

• Preheat oven to 375°
• In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.)
• Break the feta cheese into very small pieces and fold it into the spinach mixture.
• Transfer spinach to a baking dish that has been sprayed with non-stick cooking spray.
• Bake for 30 minutes covered.
• Remove cover and bake for another 5-7 minutes or until the edges begin to turn brown and pull away from the sides of the baking dish.
• Let it cool for 5 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.

LOW-CARB MUENSTER SPINACH PIE

Steps:

• Preheat oven to 350 degrees.
• Line a quiche dish or 9 inch pie pan with the 8 ounces of muenster cheese slices.
• Carefully press all of the water out of the spinach and place in large mixing bowl.
• Add eggs, parmesan cheese, cream cheese, salt, pepper and garlic powder.
• Stir well.
• Spoon mixture into pan and top with remaining cheese slices.
• Bake for 35 minutes and allow to set up for 10 minutes before serving.
• (preheat oven to 325 if using glass dish).

IMPOSSIBLE GREEK SPINACH PIE

Steps:

• Cook onions in butter.
• Mix in spinach.
• In a greased dish layer spinach and cottage cheese.
• Put last 7 ingredients in a blender and mix well.
• Pour over casserole.
• Bake at 350 degrees F for about 35 minutes, until knife comes out clean.

CRUSTLESS SPINACH PIE

Steps:

• Squeeze thawed spinach dry.
• In food processor bowl, combine spinach with all ingredients and process until smooth.
• Press into a Pam covered pie plate and bake 350°F for 30 minutes.

MY BIG FAT GREEK SPINACH PIE

Steps:

• THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
• RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
• TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
• LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
• SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
• COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
• PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
• BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
• LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
• SERVE and enjoy!