Savory Spinach Pie Food

SAVORY CHEESE AND SPINACH PIE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Set a large sauté pan over medium-low heat, and set out a 9X13 inch baking dish.
• Add the ghee to the sauté pan. Once melted, add the onions and celery. Sauté for 5-8 minutes to soften and release the moisture.
• Next add the spinach. Sauté another 5-8 minutes until the spinach has completely wilted down. Then add the scallions, parsely, mint, and dill. Sauté another 2-3 minutes.
• Move the cooked greens to a fine mesh strainer. Press the greens down to remove as much moisture as possible. Then use a paper towel to press again until the greens seem dry. *Too much moisture in the filling will make it difficult for the pasty sheets to stay crisp.
• Place the dried greens back in the pan. Add in all cheese, eggs, and seasonings. Mix well.
• Prepare a small bowl of melted ghee. Brush a thin layer of ghee across the bottom of the baking dish. Place a filo sheet out on a clean work surface. Brush the top of the filo sheet with ghee. Then lay another filo sheet across the top. Continue to layer and brush the filo until you have 6 sheets stacked. Move the stack to the baking dish.
• Spread the spinach and cheese filling evenly over the pastry sheets.
• Then prepare a second filo stack for the top crust. However, this time overlap the filo sheets so they are wider than the top of the baking dish. You want to have a wide enough stack to be able to create wrinkles in the top crust. Brush and overlap 6 filo sheets with a 2-inch lip on either side, so the final stack is 4 inches wider than the bottom stack.
• Move the filo stack to the top of the baking dish. Tuck the edges into the corners and sides. Gently press the top down, just a little, to create wrinkles in the top crust. Brush the top with ghee.
• Bake the spinach pie for 35-40 minutes, until golden brown. If the crust starts to look brown too early, cover the top loosley with a piece of foil, and continue baking.
• Allow the pie to cool for at least 5 minutes. Then cut into 12 pieces and serve.

SPANAKOPITA (GREEK SPINACH PIE)

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.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

SAVORY SAUSAGE AND SPINACH PIE

Steps:

• Preheat oven to 375.
• In a large skillet brown sausage, drain.
• Seperate one of the eggs.
• Set yolk aside.
• In a mixing bowl, stir together remaining eggs, egg white, spinach, cheeses, and spices.
• Stir in sausage.
• Line 9 or 10 inch pie plate with bottom crust.
• Fill with sausage mixture.
• Place top crust over filling- flute edges.
• Combine reserved egg yolk and water and brush the mixture over the crust.
• Bake for 1 1/4 hours or till crust is golden and filling is set.
• Cool in pie plate on wire rack for 10 minutes.
• Serve warm.

MINI MUSHROOM PIE

Steps:

• Make your Homemade Pie Crust and set in fridge to chill for 1 hr.
• **during this time make your filling and set aside**
• Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
• Spoon filling onto one half of each circle and sprinkle with cheese. Leave 1/4 inch space of crust around the edge of the circle. Paint a little egg wash on edge of dough to help when closing. Fold over the other half and press ends together with fingers.
• Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Using a small pastry brush, apply egg wash onto top and sides of pie. Sprinkle pies with chia seeds.
• Bake at 425 F (218 C) on parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!
• Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.
• Stir in spinach while warm and remove from heat. Let cool and drain any excess juices.
• Stir yolk and water together with a fork in a small bowl.

SPINACH PIE

Steps:

• Preheat the oven to 325 degrees F.
• To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
• Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
• Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
• Bake for 45 minutes, or until golden brown.

SPINACH, BACON, AND MUSHROOM SAVORY PIE

Steps:

• Preheat oven to 400 degrees. Bake frozen pie crust according to directions (10-12 minutes or until just starting to color). Remove from oven and lower temperature to 375 degrees.
• Fry bacon until crisp, drain on papertowels, and use tablespoon of bacon drippings to cook mushrooms (8-10 minutes). Add spinach for last couple of minutes, just until tender. Turn off heat and add back crumbled bacon.
• Whisk eggs and milk together. Stir in spinach-bacon-mushroom mixture plus 1/4 cup cheese. Sprinkle other 1/4 cup cheese on bottom of pie crust. Pour mixture into pre-baked pie-crust and set on cookie sheet to bake for about 35 minutes.
• Let pie rest for 10 minutes before cutting it into wedges.