Spinach Brunch Pie Food

SPINACH PIE

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.

SKY-HIGH BRUNCH BAKE

Steps:

• Heat oven to 400°F.
• Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
• Reserve 1 Tbsp. eggs for later use. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
• Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
• Bake 45 to 55 min. or until golden brown. Cool 10 min. Run knife around edge of pan to loosen crust before removing rim.

SPINACH PIE

Steps:

• Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
• Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
• Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
• Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
• Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
• Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

SECRETLY DELICIOUS SPINACH PIE

Steps:

• Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
• Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
• Sprinkle only 1/2 cup cheese on tortilla.
• Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
• Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
• Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
• Use sharp knife to cut into pie slices and serve hot.
• Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

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.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

BRUNCH QUICHE OF SPINACH AND GOUDA

Steps:

• Preheat oven to 450º.
• Prepare a 9-inch pie plate with the pie crust (deep dish pan is best). Trim and crimp edges.
• Line pie crust with a double thickness of heavy-duty foil. Weight down with dry beans or pie weights, if desired. Bake at 450° for 5 minutes.
• Remove foil and weights and bake 5 minutes longer. Set aside and reduce oven to 350°.
• In a medium skillet, saute the shallots in butter until soft.
• Chop or tear the spinach and add to shallots. Stir and then remove from the heat.
• Sprinkle gouda and bacon into crust, then add the spinach mixture.
• In a bowl, beat eggs and then add the milk, salt and pepper; mix well.
• Pour over spinach in pie crust.
• Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
• Let rest for about 10 minutes before slicing.