SPINACH & RICOTTA SLICE
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Provided by John Torode
Categories Buffet, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
QUICK RICOTTA AND SPINACH PIE
A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.
Provided by evelynathens
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sprinkle pie crust with flour.
- Melt butter in large skillet over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Mix in spinach and nutmeg. Season to taste with salt and pepper.
- Saute until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheese in large bowl.
- Mix in eggs.
- Add spinach mixture; blend well.
- Spoon spinach mixture into pie crust.
- Bake until filling is set in center and brown on top, about 45-50 minutes.
- Let stand 10 minutes.
- Enjoy!
Nutrition Facts : Calories 577.4, Fat 41.4, SaturatedFat 21.1, Cholesterol 203.2, Sodium 821.2, Carbohydrate 21.9, Fiber 2.9, Sugar 2.2, Protein 30.2
SPINACH RICOTTA MINI PIES
Provided by Daniela
Number Of Ingredients 7
Steps:
- Wash spinach in cold running water.
- Drain and squeeze out excess water and roughly chop. Blend in a blender together with half ricotta.
- In a large bowl, combine to the rest of ricotta and mix thoroughly. Add salt, Parmesan cheese and cheddar.
- On a lightly floured surface, roll the dough into a thin rectangle and cut out circles out of the pastry by pressing into it the border of a glass (use a 4-inch round cookie cutter, if you have it).
- Press each circle into the bottom of a greased cupcake tin for the bottom of the pie crust. Repeat with remaining dough until 16-18 muffin tins are filled.
- If some pastry will hang over the sides of the tin, just trim the borders with a knife.
- Spoon the filling into the tins and cover with a traditional crust tops you obtain by cutting out small circles from the remaining pastry.
- Brush each pie crust with the egg wash (egg yolk mixed with milk). Chill in fridge for at least half an hour.
- Bake for 25-30 minutes.
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
SPINACH AND RICOTTA FILO PIE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
Provided by olivemagazine
Categories Dinner, Lunch
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
- Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
- Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
Nutrition Facts : Calories 189 calories, Fat 11.2 grams fat, Carbohydrate 11.7 grams carbohydrates, Fiber 1.6 grams fiber, Protein 10.2 grams protein, Sodium 1 milligram of sodium
SPINACH & RICE CRUSTLESS PIE
A traditional recipe from Piedmonte made with a little Umbrian twist.
Provided by Deborah Mele
Categories Savory Tarts
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
- Turn the pan from side to side to coat the sides and bottom with the crumbs.
- Reserve the remaining breadcrumbs for the top.
- Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
- In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
- Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
- Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
- Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
- Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
- Season with salt and pepper and mix well.
- Pour the rice mixture into the prepared pan and smooth the top with a spoon.
- Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
- Bake the torta for 55 minutes to an hour until set.
- While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
- Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.
Nutrition Facts : Calories 300 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 599 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPINACH RICOTTA PIE
Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.
Provided by Java Chip
Categories Savory Pies
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375.
- Wring the spinach dry and put in a large bowl.
- Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
- pour into crust and bake until golden, about 45 minutes.
Nutrition Facts : Calories 314, Fat 20.2, SaturatedFat 9.5, Cholesterol 178.6, Sodium 372.2, Carbohydrate 18.1, Fiber 3.2, Sugar 2, Protein 16.3
SPINACH PIE RECIPE
Prep this simple Spinach Pie Recipe in just ten minutes. This Spinach Pie Recipe is so easy to make thanks to frozen spinach and a ready-made pie crust.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 8 servings, 1 wedge each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix spinach, cheeses, eggs and nutmeg. Pour into pastry shell.
- Bake 45 to 50 min. or until center is set. Let stand 5 min.
- Cut into 8 wedges. Serve topped with the pasta sauce.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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.
SPINACH AND RICOTTA PIE
Light crisp pie that can be made ahead this version has Italian cheese and soft greens
Provided by judstar46
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool
- Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan
- Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray
- With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
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SPINACH AND FETA PIE RECIPE - GOOD FOOD
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Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Trim any coarse stems from the spinach. Wash the leaves thoroughly and shake off the excess water. Roughly chop the spinach and place it in a large pan. Cover and cook gently over low heat for about 5 minutes, or until the leaves have wilted. (The spinach will gently steam in the water that is left on the leaves. Take care to ensure that the leaves don't catch on the base of the pan and burn.) Drain well and allow the spinach to cool slightly before squeezing it tightly to remove the excess water.
- Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until it is very tender and golden. Add the spring onion and cook for a further 3 minutes. Remove the pan from the heat. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season with salt and pepper.
- Preheat the oven to moderate 180°C (350°F/Gas 4). Combine the melted butter with the extra oil and use it to grease a 30 × 18 cm (12 × 7 inch) baking dish. Lay 4 sheets of filo pastry on top of one another, brushing between each sheet with a little of the oil mixture. Place the layered pastry lengthways in the baking dish. Spread with half of the spinach and cheese mixture. Top with another 4 sheets of the layered filo pastry. Spread with the remaining cheese and spinach mixture and top with the last 4 layered pastry sheets, tucking the pastry into the sides of the dish. Brush the top with any of the remaining oil and butter mixture. Score the top of the pastry into diamonds with a sharp knife. Bake for 40–45 minutes, or until the top is golden brown. Cut into pieces and serve warm.
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- Preheat oven to 375 degrees Fahrenheit. Prepared dough should be rolled out and placed in a 9- or 10-inch pie pan as a crust. Some prepared pie shells can be purchased already in a tin.
- In a skillet over medium-high heat, add oil. Add onion and salt and saute, 3 minutes. Add pepper, nutmeg, spinach, and basil, and cook for 5 minutes until spinach is wilted. Remove from heat.
- In a large bowl, whisk together ricotta and eggs. Mix in cheese and onion spinach mixture and mix well. Pour mixture into pie crust and bake till firm and golden brown, 45 minutes.
SPINACH RICOTTA AND TOMATO PIE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday Lunches, Midweek DinnerServings 4Total Time 1 hr
- Preheat oven to 180°C. Lightly grease a round (22cm) ovenproof dish. Brush each pastry sheet with butter, fold in half and brush again. Line dish, overlapping sheets. Bake 10 minutes.
- Meanwhile, beat together eggs and ricotta. Season to taste. Stir through spinach and half of prosciutto. Pour into prepared pastry case. Arrange tomatoes and remaining prosciutto on top. Bake 30-35 minutes, until set. Serve hot or at room temperature.
SPINACH AND RICOTTA PULL-APART PIE - SO DELICIOUS
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5/5 (1)Total Time 1 hrCuisine FusionCalories 367 per serving
- Place 1 puff pastry sheet on a piece of parchment paper on the work surface and evenly spread ricotta over it. Add the spinach and evenly spread it. Add the other puff pastry sheet on top.
- Place a small glass upside down in the center of the second puff pastry. Make radial cuts through both pastries starting from the glass rim. In the end, you should have 16 triangles.
- Cover with whisked egg using a brush, transfer to a baking tray and bake for 45 minutes at 380⁰F/190⁰C.
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4.8/5 (9)Total Time 2 hrsCategory Appetizer, Side DishCalories 619 per serving
- Thaw frozen spinach in the microwave on defrost (spinach must still be raw.) Let the spinach drain in a colander in the sink.
- While spinach is draining, prepare dough. In a large mixing bowl, use a pastry cutter to cut the butter into the flour until coarse crumbs appear.
- In a small bowl, use a fork to beat the liquids together (5 tablespoons water, egg white & vinegar). Add a little of the liquid mixture to the dry ingredients and stir with a fork. Continue adding a little bit of liquid at a time and mixing. Press the butter into the flour with the fork. Add an extra tablespoon of water if needed.
- Gather the dough into a ball and wrap it in plastic. Refrigerate the dough for 15 minutes and preheat the oven to 375 degrees.
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- Cut the butter into small cubes and heat in a small saucepan over a low heat, until it has melted and the butter fat has separated from the milk solids. Allow to settle for a couple of minutes, then gently pour the butterfat into a bowl and discard the milk solids.
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