SPINACH CHEESE PIE
Make and share this Spinach Cheese Pie recipe from Food.com.
Provided by armywife516
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- thaw spinach and squeeze out excess water, melt butter in 9x11" pan and coat the pan with it before adding it to the bowl, combine all ingrediants in a bowl, mix well. Pour into pan bake at 350 degrees for 30-45 min.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
MINI SPINACH AND COTTAGE CHEESE PIES
I morphed Spinach Ricotta Pie Recipe #51557 to make individual size pies for my kids to take to school lunches. I prefer them without the tortilla crust, but the kids and my husband like the crust. I accidentally forgot to grease the ramekins, but they did not stick, so now I do not grease my ramekins.
Provided by Nado2003
Categories Cheese
Time 55m
Yield 16 muffins, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in heavy pot over medium high heat.
- Saute onion and garlic until onion is starting to turn yellow, not quite brown.
- Add spinach in batches and saute until wilted.
- In bowl, beat cottage cheese, eggs, oregano, salt and pepper if using, together.
- Add spinach mixture and mix thoroughly.
- Spoon batter into muffin tin, fill 3/4 full - I use paper cupcake liners. This makes about 16 to 18 muffins. I just use my dozen cupcake pan, and then put the leftover mix into small ramekin cups.
- Variation: grease the muffin tin, then cut flour tortillas (use a flattened out cupcake liner as a template) into rounds, carefully push the tortillas into greased muffin cups, fold over excess tortilla from the side. Fill 3/4 full with mixture.
- Top each muffin with heaping teaspoon of crumbled feta.
- Bake until top starts to brown, about 30 minutes (without tortilla) or increase time to about 35 to 40 minutes with tortilla.
Nutrition Facts : Calories 123.5, Fat 4.7, SaturatedFat 1.2, Cholesterol 109.7, Sodium 88.1, Carbohydrate 5.8, Fiber 1.7, Sugar 2.3, Protein 14.8
SPINACH CHEESE PIES
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 2 dozen mini pies or one large pie
Number Of Ingredients 9
Steps:
- Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
- Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
COTTAGE CHEESE PIE
This is an eastern Mediterranean version. The influence of this type of dough manipulation reaches as far as the popular Austrian "Apfel strudel". The dough is used in this way all over middle east with slight differences and also Balkans and Central Europe.
Provided by skviki
Categories Breads
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the dough: dissolve 1 teaspoon salt in water and mix it with flour and vinegar.
- Knead for 10-15 minutes to get a soft dough.
- Divide the dough into at least 5 little balls and roll each into 10-15 cm circle.
- Melt the fat and mix it with oil in a pot. Do not heat it too much over room temperature!
- Put the 5 rolled dough circles into the pot containing fat and oil mix and let it rest for about 10 minutes.
- Meanwhile mix the ingredients for the fill: cottage cheese, salt, sour cream.
- I suggest you use a plastic tablecloth to protect the table from fat and to have a nice even surface for stretching the dough.
- Take one of the dough circles from the fat and put it on the table. Press on it with your hands to spread it as much as you can and then begin stretching it by lifting the edges and carefully pulling towards yourself. Stretch it from all sides as much as you can. Don't worry if a few holes start appearing.
- Scatter some of the fill on the thinly stretched dough.
- Fold the dough a few times to close the fill inside and set it aside.
- Repeat the same with other 3 dough circles but leave at least one aside.
- When you have at least 4 stretched, filled and folded portions, stretch the last one, put a little less fill on it than before, then put the previous 4 portions in the center of it, put some fill on them and fold the edges over them.
- Very carefully transfer this gentle mass into a baking pan and bake at 200°C for 50 minutes until it gets a dark golden colour.
- It is advisable to turn it over after 25 minutes of baking so the juices inside spread more evenly.
Nutrition Facts : Calories 1495.6, Fat 107, SaturatedFat 43.3, Cholesterol 91.8, Sodium 1383.9, Carbohydrate 99.9, Fiber 3.4, Sugar 0.8, Protein 30.1
SPINACH CHEESE PIE
My fiance' absolutely lives for this easy to prepare dish.
Provided by Julie
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 20.4 g, Cholesterol 94.8 mg, Fat 38.3 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 18.8 g, Sodium 994.1 mg, Sugar 2.3 g
SPINACH PIE
Categories Leafy Green Side Bake Vegetarian St. Patrick's Day Spinach Cottage Cheese Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 180°C/350°F/Gas 4.
- 2. Steam the spinach, drain well and roughly chop. In a large bowl, mix the cooked spinach with the onion, beaten eggs and both types of cheese. Beat well and season with pepper and nutmeg.
- 3. Transfer mixture to one large pie dish, or individual dishes if using. Bake in preheated oven for 25-30 minutes.
MINI SPANAKOPITA (GREEK SPINACH PIES)
This is from Cooking Light. I haven't tried it yet, but it looks really good and hopefully is a good substitute for the higher calorie version.
Provided by nsomniak6
Categories Spinach
Time 50m
Yield 20 pies, 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
- Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
- Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
- Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.
QUICK RICOTTA AND SPINACH PIE
A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.
Provided by evelynathens
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 577.4, Fat 41.4, SaturatedFat 21.1, Cholesterol 203.2, Sodium 821.2, Carbohydrate 21.9, Fiber 2.9, Sugar 2.2, Protein 30.2
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