SPINACH-BEEF SPAGHETTI PIE
With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. -Carol Hicks Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 377 calories, Fat 21g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
ITALIAN SPINACH BEEF PIE
This Italian Spinach Beef Pie I have made for years! It is easier than a lasagna and tastes just like one!
Provided by Tara Noland
Time 1h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 706 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 32 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 850 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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
SPINACH BEEF SPAGHETTI PIE
From the October/November 2001 issue of Taste of Home, this was a 2nd place winner, credited to Carol Hicks.
Provided by LonghornMama
Categories Savory Pies
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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-inch deep dish pie plate.
- Bake at 350 degrees 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 spaghetti 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 inch circle.
- Place in the crust.
- Top with spinach and meat sauce.
- Sprinkle with mozzarella cheese.
- Bake at 350 degrees for 20-30 minutes or until set.
Nutrition Facts : Calories 500.9, Fat 30.7, SaturatedFat 15.7, Cholesterol 175.8, Sodium 369.1, Carbohydrate 27, Fiber 2.9, Sugar 2.1, Protein 29.2
CHEESY SPINACH MEAT PIE
I found this recipe on the back of a Bisquick box and made it as it was stated on the box and everyone liked it. Later I changed it a bit so as to make it into a one dish meal and everyone liked it even more. So I thought I'd share it with you.
Provided by Hanan Hussein
Categories Savory Pies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 350°F and spray a 10 inch ovenproof pan with cooking spray. In a large skillet, over medium heat, add the ground beef, onion, garlic and nutmeg. Stir breaking up lumps till beef is well browned. Add the salt and pepper. (add less salt than you are used to because the cheese and biscuit mix both add salt to the final dish)
- 2. Add the spinach and stir till heated through. Drain. Pour into the prepared pan. Sprinkle the cheese all over the top.
- 3. In a separate bowl mix the crust ingredients and pour over filling
- 4. Bake at 350°F for 15 minutes then increase the heat to 375°F and continue cooking till top is golden brown.
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.
BEEF AND SPINACH PIE
Make and share this Beef and Spinach Pie recipe from Food.com.
Provided by AnitaL
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 389.3, Fat 25.3, SaturatedFat 8.9, Cholesterol 51.4, Sodium 359, Carbohydrate 22.6, Fiber 1.5, Sugar 2, Protein 17.3
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SHEPHERD'S PIE WITH SPINACH
Spinach in shepherd's pie? Yes, indeed! It adds beautiful color to the mashed potato topping, and it's delish, too-double win!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
BEEF & SPINACH PIE
The original recipe called for this to be made in a 9 x 13 inch pan but, I make mine in individual oven proof dishes and cut & pieced the pie crust to cover the top of each one. Tastes great and is so easy!
Provided by Likkel
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 450 degrees F. Cook ground beef, stirring until lightly browned.
- Add onion; saute 2 minutes. Stir in water, vegetables and soup mixes and bring to a boil; boil 2 minutes.
- Spoon beef mixture into a 9 x 13 baking dish or 8 individual oven proof dishes. Top with pie crusts. Cut vents in top and flute edges.
- Bake for 15 minutes or until top is golden and filling is bubbly.
Nutrition Facts : Calories 423, Fat 22.1, SaturatedFat 8, Cholesterol 73.7, Sodium 318, Carbohydrate 28.9, Fiber 3.8, Sugar 2.5, Protein 26.9
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SPINACH AND BEEF LAYER PIE
Recipe from 'Marvellous Meals with Mince' - For some strange reason the flavours of spinach and orange mingle particularly happily together. In this recipe layers of spinach and beef, flavoured with orange and paprika in a tomato sauce, are topped by an egg and crunchy almond mixture. New potatoes go well with this dish. - Oven temperature Gas mark 6/400F/200C
Provided by McCarthy
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 357.5, Fat 25.5, SaturatedFat 8.9, Cholesterol 132.7, Sodium 471.1, Carbohydrate 14.7, Fiber 5.2, Sugar 5.9, Protein 20.8
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- Preheat oven to 400°F. Make filling: In a skillet over medium-high heat, sauté beef, onion, garlic and mushrooms until beef is no longer pink, 7 minutes. Transfer mixture to a bowl. Stir in spinach, Worcestershire, mustard and cheese. Season with salt and pepper. Set aside.
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