Spinach And Beef Layer Pie Food

ITALIAN SPINACH BEEF PIE

Steps:

• Preheat oven to 450F. Line pie shell with a double thickness of foil. Bake for 8 min. remove foil and bake for 4 min. more or until set and dry and golden brown. Set aside. Reduce heat to 350F.
• In a large skillet add the olive oil and heat over medium high heat. Then add the beef, sausage meat from the casing, red pepper, mushrooms and garlic. Cook until meat is browned and vegetables are tender.
• Add in the tomato paste making room in the center and let cook for 1-2 min. Then add in the water and stir. Add in the Italian seasoning and salt. Heat to boiling and then reduce to simmer and cover and cook for 10 min. The sauce should be nice and thick.
• While the sauce is cooking, add the spinach, ricotta and a 1/4 cup of mozzarella to a small bowl and mix well. Spoon this filling into the bottom of the pie shell. Top with the meat sauce.
• Cover the edges with strips of foil that you previously used and bake at 350F. for 40 min. Remove foil and top with tomatoes and 1/2 cup mozzarella. Bake for 2-3 min. or until cheese is melted.
• Let stand for 10 min. Garnish with parsley and serve.

LAYERED ITALIAN BEEF PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 350°F.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Drain well. Add pasta sauce; mix well. Heat to boiling. Reduce heat; simmer about 10 minutes or until hot.
• In medium bowl, beat eggs until well blended. Add Parmesan cheese and spinach; mix well. Spoon half of beef mixture into baked shell. Sprinkle with 1 cup of the mozzarella cheese and 1/4 cup of the olives. Spoon spinach mixture evenly over cheese. Top with remaining beef mixture.
• Bake at 350°F 25 to 35 minutes or until filling is hot. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Sprinkle pie with remaining 1 cup mozzarella cheese and 1/4 cup olives. Bake 4 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

SPINACH-BEEF SPAGHETTI PIE

Steps:

• Cook pasta according to package directions; drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes., Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.

SPINACH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
• In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
• Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

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.

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.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

FLAKY CRUST SPINACH PIE

Steps:

• Heat butter and oil in large skillet.
• Add onions and sauté until soft about 5 minutes.
• Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
• Season spinach with a dash of nutmeg.
• In large bowl combine spinach, eggs and all the cheeses.
• Season with salt and pepper if desired.
• Pile mixture into unbaked pie crust.
• Bake in a preheated 350°F oven for one hour or until golden brown on top.

BEEF AND SPINACH PIE

Steps:

• Fit one crust into a 9" glass pie plate.
• Brown meat.
• Stir in spinach and cheese.
• Pour into crust.
• Top with second crust. Cover edges with foil or a pie ring.
• Bake at 450 for 15 minutes.
• Turn temp down to 350 for 30 minutes.

SHEPHERD'S PIE WITH SPINACH

Steps:

• Heat oven to 375°F.
• Cook potatoes in boiling water in large saucepan 20 min. or until tender.
• Meanwhile, drain 1 can tomatoes; discard drained liquid. Brown meat with onions and celery in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in tomato paste. Add both cans tomatoes; mix well. Cook on medium-low heat 15 min. or until sauce is thickened, stirring occasionally. Spoon into 8-inch square dish sprayed with cooking spray.
• Drain potatoes; return to pan. Add cream cheese spread; mash until cream cheese is melted and potatoes are desired consistency. Stir in spinach. Spoon over meat mixture in dish.
• Bake 15 to 20 min. or until heated through.

ITALIAN SPINACH AND RICOTTA PIE

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.

BEEF AND SPINACH PATTIES

Steps:

• In a medium bowl, beat together egg white and wine. Stir in bread crumbs, pepper, cheese and onion. Lightly mix in beef and spinach. Shape into 6 patties about 3/4 inch thick.
• Place patties on a greased grill. Cook patties, turning once until done.

SPINACH AND BEEF LAYER PIE

Steps:

• Preheat the oven. Pull the stems off the spinach. Bring a large pan of salted water to the boil. Plunge in the spinach leave and boil for 30 seconds, just until the leaves are limp. Drain well, pressing with a wooden spoon to extract all the liquid.
• Melt the butter in a heavy saucepan. Stir in the mince and cook over a high heat, stirring for a few minutes until the meat is well browned. Remove from the heat and stir in the paprika and flour. Gradually add the tomato juice and return to the heat. Stirring all the time bring to the boil and bubble for about 3 minutes until thickened. Stir in the orange rind and juice and season to taste with chilli powder and salt.
• Pour a thin layer of meat mixture on the bottom of a greased 1 litre ovenproof dish. Cover with a layer of spinach and continue with thin layers of meat and spinach, ending with a layer of spinach.
• Whisk the eggs, season with salt and black pepper and stir in the chopped almonds. Pour the mixture over the spinach top, spreading it around to cover all the leaves. Cook just above the centre of the oven for 25 minutes.