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
CHEESE AND SPINACH PIE
This is my oldest sons fav recipe. He is a bit fussy and eats this up. I got the recipe originally from Super Food Ideas magazine. It was originally a cheese and spinach souffle, but mine go a bit flat so it's a pie instead! I have added more cheese and use nutmeg instead of the original paprika. Note:sorry for not adding what cheese I use,was in a hurry when I posted this recipe!I use cheddar but any would be fine.I have also gotten a new oven so the 30 minutes sounds about right.It was hard to put a cooking time before as the oven I had didn't close properly .I'm glad the reviewer liked it,thanks for the gd review :)
Provided by katej76
Categories Savory Pies
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 200 degrees Celsius.
- Melt butter in large saucepan and add flour. Mix to a smooth paste and cook for 1 minute.
- Add milk and use a whisk to stir to avoid lumps forming, stir until thickened.
- Season with salt and nutmeg.
- Take off heat and quickly whisk in egg yolks 1 at a time.
- Add cheese and spinach and mix together well.
- In a bowl beat egg whites until stiff then fold gently into the cheese mixture.
- Pour into a greased oven dish (I use a quiche dish) and bake until golden and cooked through. Cooking time may vary depending on your oven (mine is dodgy).
- Can also add grated carrot or other veggies.
Nutrition Facts : Calories 183.3, Fat 13.1, SaturatedFat 7.6, Cholesterol 109.3, Sodium 377.1, Carbohydrate 6.8, Fiber 1.1, Sugar 0.5, Protein 10.4
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.
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
SPINACH CHEESE PIE
Spinach and cheese make a great pair. This recipe reminds me of spanakopita, only without the greasy phyllo dough. If you prefer, you can use a different chopped vegetable.
Provided by SJG3483
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain spinach well, pressing between layers of paper towels.
- Combine spinach, onion, cottage cheese, eggs, salt, and pepper.
- Spoon into pie shell.
- Place the pie shell on a baking pan or something to catch the drippings.
- Cover and bake at 350 for until almost set, about 45 minutes.
- Arrange the cheese slices on the pie and then put back in the oven for about 10 minutes, or until the cheese melts.
- Let it cool for at least 10 minutes.
- If desired, garnish with tomato slices.
Nutrition Facts : Calories 203.6, Fat 10.7, SaturatedFat 3.1, Cholesterol 81.6, Sodium 482.3, Carbohydrate 17, Fiber 4.3, Sugar 1.6, Protein 11.9
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, HAM, AND CHEESE PIE (PYE OF SEVERAL THINGS)
Steps:
- Make pastry dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal, with remainder in small (pea-size) lumps. Drizzle 6 tablespoons ice water over mixture and gently stir with a fork until incorporated.
- Test mixture by gently squeezing a small handful: It should hold together. If not, add more water, 1 tablespoon at a time, stirring after each addition until incorporated. (Do not overwork.)
- Turn dough out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to distribute fat. Form each portion of dough into a disk. Wrap separately in plastic wrap and chill until firm (1 hour) or up to 1 day.
- Prepare filling while dough chills:
- Squeeze spinach, 1 handful at a time, to extract as much moisture as possible.
- Cook half of ham, overlapping slices, in 1/4 tablespoon butter in a 12-inch heavy skillet over moderate heat, turning, until golden. Transfer to a plate and cook remaining ham in 1/4 tablespoon more butter in same manner.
- Cook onions in remaining 1 1/2 tablespoons butter in same skillet over moderately low heat, stirring, until softened. Add flour and cook, stirring, 2 minutes. Remove from heat, then stir in mustard and cool completely.
- Assemble and bake pie:
- Preheat oven to 400°F.
- Roll out 1 piece chilled dough into a 13-inch round on a lightly floured surface and fit into a 9-inch pie plate. Spread half of onions evenly in pie shell and season with pepper. Scatter half of spinach and then half of carrots on top and season with pepper. Top with half of ham and half of cheese, pressing down to compress layers. Repeat layering with remaining filling ingredients, seasoning with pepper.
- Roll out remaining dough into an 11-inch round on floured surface and place on top of pie. Trim edges of top and bottom crusts, leaving a 1/2-inch overhang, then seal edges and crimp.
- Beat egg and brush some over top crust. Cut several steam vents in center.
- Bake pie on a baking sheet in middle of oven until top is golden and pie is steaming, 50 to 55 minutes. Cool 15 minutes before serving.
FLAKY CRUST SPINACH PIE
A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.
Provided by Richard-NYC
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
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.
SPANAKOTIROPITA (SPINACH AND CHEESE PIE)
Make and share this Spanakotiropita (Spinach and Cheese Pie) recipe from Food.com.
Provided by Tea Jenny
Categories Lunch/Snacks
Time 1h20m
Yield 10 , 10 serving(s)
Number Of Ingredients 10
Steps:
- Clean and rinse the spinach, drain well, squeezing it gently by hand.
- Sautee the onion in the olive oil.
- Shred the spinach roughly and add it to the onion.
- Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes.
- Add salt, pepper, parsley and fennel and keep aside to cool down a little.
- Crumble the feta cheese into the beaten eggs.
- If the spinach mixture when cooled has produced a lot of liquid, drain it.
- before adding to the cheese and egg mixture.Season and mix well.
- Do not add any more salt as feta is quite salty.
- Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
- to use on top of this and measure it roughly.
- Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
- Oil the base and the side of the container with melted butter.
- Coat the uppermost sheet of pastry and spread it carefully on the bottom of.
- the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous.
- Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down.
- Oil the top layer well and cut only the top layers into diamond or square.
- shapes with a small sharp knife.
- Be careful not to cut the bottom layers of pastry.
- Cook in a preheated oven at 190 grades C for 40 minutes until the pastry.
- puffs up and the top becomes golden and crisp.
- When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
- all the way down to the bottom of the tin, take them out and place them on.
- a flat platter.
Nutrition Facts : Calories 45593.2, Fat 2994.9, SaturatedFat 745.7, Cholesterol 63.5, Sodium 46856.4, Carbohydrate 4108.6, Fiber 332.3, Sugar 15.7, Protein 557.9
SPINACH AND ONION CHEESE PIE
Serve this with a salad and some crusty bread for a great meatless meal. This is one of my Mom's recipes - it looks like she may have gotten it from the Chicago Tribune.
Provided by Hey Jude
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Combine cracker crumbs and 1 stick melted butter in a small bowl. Transfer to a greased 9-inch pie dish; press evenly into bottom and sides of dish. Set aside.
- Heat remaining 1 T of butter and olive oil in a large skillet over medium heat. Add onion; cook until softened, about 2 minutes. Add spinach; cook until tender, about 3 minutes. Spread mixture over crumb crust. Set aside.
- Beat together eggs and milk in a medium bowl. Mix in cheese and salt. Pour mixture into crumb crust. Bake until pie is set and golden brown, about 50 minutes.
Nutrition Facts : Calories 280.4, Fat 21.4, SaturatedFat 11.1, Cholesterol 123.7, Sodium 503.1, Carbohydrate 15.8, Fiber 0.8, Sugar 0.6, Protein 6.8
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
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