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 AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
QUICK ITALIAN SPINACH PIE
Use frozen spinach and a crustless presentation in this Italian-style spinach pie. This Quick Italian Spinach Pie is quicker to make than you might think!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SENSATIONAL SPINACH PIE
This is a really yummy recipe - it has my favorites - spinach and cheese! It is a very filling meal. I cannot remember where I got the original recipe from, but have been making it for years. It is hard for me to just eat one piece! I use Owen's brand Italian sausage which is packaged like breakfast sausage; if you use regular Itialian sausage, remove casings, crumble and cook. I also have been unable to find Herbed Soft Cream cheese, so have been substituting the Garlic&/onion.
Provided by Nursebarb
Categories Savory Pies
Time 1h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cook sausage and drain.
- Mix cooked sausage, cheeses, thawed spinach, 2 eggs, and hot pepper sauce until well blended.
- Place pie crust in 10 inch deep dish pie plate.
- Place filling inside one pie crust.
- Place other pie crust on top of filling.
- Seal crusts and flute ends.
- Beat remaining egg and brush on top of pie crust.
- Bake 35-40 minutes, or until pastry is lightly browned.
Nutrition Facts : Calories 558.8, Fat 42.2, SaturatedFat 18, Cholesterol 145.7, Sodium 957.8, Carbohydrate 21.9, Fiber 2.2, Sugar 1.1, Protein 23.1
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SIMPLE BUT SENSATIONAL SPINACH AND FETA QUICHE
We are usually not big fans of quiche, but we loved this one after tasting it at a friend's house. The flavors really blend well together. Note: This quiche is heavy on the spinach, that is how we like it, if you do not care as much for spinach and want more of an eggy filling, you may use less spinach. If you add an additional egg, the filling will overflow. I make this recipe a few times a month and find it fills a regular pie shell perfectly as written below.
Provided by shimmerchk
Categories Breakfast
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line instant pie shell with a SINGLE layer of the Muenster cheese slices.
- Carefully press all of the water out of the spinach and place it in a large mixing bowl. If you prefer, you can use just half the amount of spinach called for in the recipe, we like a lot of spinach so we use the whole box.
- Whisk or blend the cream cheese until it is smooth and has no lumps, add eggs, Parmesan cheese (Note: if you use pre-grated parmesan you may get a gummy texture to the interior of your quiche because of the commercial non-clumping agents put into pre-grated cheese), salt, pepper and garlic powder to taste; stir well.
- Pour into pie shell and top with crumbled feta. Bake in preheated oven for 35 minutes or until feta is lightly golden. NOTE: If you are using a frozen shell, bake the quiche on a lower rack in the oven an add 10-15 minutes to the cooking time. Watch crust edges closely, and if they become too brown, cover edges with foil to finish baking. For quicker cooking, you may choose to blind bake the crust first.
- Allow quiche to set up for 10 minutes before serving.
Nutrition Facts : Calories 450.1, Fat 35.3, SaturatedFat 18.1, Cholesterol 223.4, Sodium 757, Carbohydrate 15, Fiber 1.7, Sugar 2.7, Protein 19.2
SPINACH AND CHEESE PIE
A lovely pie delicious hot or cold
Provided by [email protected]
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre heat oven to gas mark 6.Rinse the spinach and cook briefly in the water that it holds. Drain well - I put it in a small colander with a dish on top with a set of old weights in. Get rid of as much liquid as possible.
- In a bowl combine the soft cheese, grated cheddar. egg and spinach.
- Add grated nutmeg and salt and pepper to taste. Leave to cool slightly whilst you roll the pastry.
- Put rolled pastry onto a 30cm enamel pie plate - I find that the pastry cooks better on these.
- Add the filling. Use the second egg to brush round the edge before adding the top.
- Crimp the edges to seal, glaze with beaten egg then sprinkle the crushed walnuts on top.
- Bake for 30minutes until the top is golden.
ZELJANICA (CHEESE & SPINACH PIE)
Make this moreish Middle Eastern-inspired pie for a special occasion when you're feeding a crowd. It's made with curd cheese, but you can use ricotta and mascarpone instead
Provided by Stela Holder
Categories Dinner
Time 1h10m
Yield Serves 9-12
Number Of Ingredients 11
Steps:
- Lightly oil a roasting tin (ours was about 25 x 35cm and 4cm deep) and line with baking parchment. Mix the eggs, cheeses, soured cream or crème fraîche, spinach and some seasoning together in a bowl.
- In another bowl, mix together the oil, yogurt and baking powder. Heat the oven to 200C/180C fan/gas 6.
- Cut the filo sheets in half so they are roughly the size of the tin. Put one filo sheet in the tin and evenly brush over 1-2 tbsp of the yogurt mixture using pastry brush. Top with another filo sheet, brush over more yogurt mixture and repeat until you've used half the filo.
- Pour over the cheese filling, then gently spread it to the edges using a spatula. Continue layering the rest of the filo sheets and yogurt mix. Spread any remaining yogurt mix over the top of the final filo sheet.
- Cut the pie into squares (either nine or 12, depending on how big you want the pieces to be). Will keep frozen for up to a month. Defrost completely in the fridge overnight before cooking. Top each square with a small knob of butter, then bake for 20 mins. Reduce the oven to 180C/160C fan/gas 4 and bake for another 25-30 mins until browned on top. Leave to cool slightly before serving warm. Will keep covered and chilled for up to two days.
Nutrition Facts : Calories 445 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SPINACH AND CHEESE PIE
This combines two of my favorite cusines for a great meatless meal complete with a greek salad and a loaf of crusty bread. Recipe submitted for main dish entree in the RSC 6 contest.
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter with 1/2 cup oil in a small saucepan and set aside.
- In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
- Remove from heat and stir in green onions, basil, salt and pepper.
- Set aside.
- In a large bowl combine spinach, parsley and mushroom/onion mixture.
- Squeeze out excess liquid and stir in flour.
- In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
- Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
- Stir to combine Add cheese mixture to vegetable mixture.
- Drain any excess liquid from mixture and then season with salt and pepper.
- Preheat oven to 375-degrees F.
- Butter a 9 x 13-inch pan.
- Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
- Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
- Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
- When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
- Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
- Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
- Make slits in the pastry.
- (I placed the pan on a baking sheet before placing it in the oven).
- Bake for one hour or until done.
- Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.
Nutrition Facts : Calories 1171.1, Fat 89, SaturatedFat 43, Cholesterol 326.2, Sodium 1919.5, Carbohydrate 57.5, Fiber 7.4, Sugar 6.4, Protein 40.4
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