ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
PIZZA RUSTICA (ITALIAN EASTER PIE RECIPE)
Pizza Rustica (Easter Pie Recipe) is a savory pie typically served the day after Easter, or Pasquetta, in Italy. My version is filled with sausage, prosciutto cotto, swiss chard, cheese and eggs to create a satisfying, rustic pizza rustica that is perfect for brunch or take along on a picnic!
Provided by Nadia Fazio
Categories Main Course
Time 2h50m
Number Of Ingredients 17
Steps:
- Combine flour, salt and baking powder in the bowl of your food processor. Add cubed butter and pulse until the mixture resembles a course meal. Add the egg and blend until combined.
- With the motor running begin adding a tbsp of ice cold water at a time until a dough is formed and wraps itself around the blade. I added 5 tbsps of water to my dough. Remove the dough from the food processor, shape into a disc. Cover with plastic wrap and refrigerate for an hour.
Nutrition Facts : Calories 1164 kcal, Carbohydrate 123 g, Protein 42 g, Fat 55 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 248 mg, Sodium 1095 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
SKILLET CHILI PIE WITH CORNBREAD TOPPING
You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.
Provided by Kittencalrecipezazz
Categories Meat
Time 38m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
- Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
- Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Remove the skillet with the ground beef mixture from heat; set aside.
- To make the corn bread topping: combine dry ingredients in a bowl.
- In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
- Spoon evenly over the gound beef mixture in the skillet.
- Set oven to 400 degrees.
- Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
- Delicious!
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
PINK RICOTTA SKILLET PIE
This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze.
Provided by Tannic
Categories Savory Pies
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350.
- In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
- To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
- Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
- Bake for around 40 minutes. The top should be crispy and golden brown.
- Allow 10 minutes rest before cutting and serving.
Nutrition Facts : Calories 657.3, Fat 46.6, SaturatedFat 23.7, Cholesterol 335.5, Sodium 1179.2, Carbohydrate 17.6, Fiber 4, Sugar 6, Protein 44.3
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