Spinach Pie With Pine Nuts Recipe 395 Food

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH PIE WITH PINE NUTS RECIPE - (3.9/5)

Steps:

• In a large sauté pan, heat olive oil over medium high heat. Add the spinach, garlic, a pinch of salt and a few grinds of pepper. Sauté until spinach has wilted, then remove from heat and transfer to a large bowl and allow to cool. Preheat oven to 375F. In a large sauté pan over medium heat, add the pine nuts and toast until golden brown and fragrant. Remove from heat and transfer to a bowl to cool. Add the pine nuts to the spinach along with the dill, lemon zest, and feta. Toss until thoroughly combined. Butter a 9x9 baking dish. Roll out the phyllo dough and line the inside of the pan with a layer of phyllo. Brush with butter and lay down another layer of phyllo, brushing it again with butter. You should lay down a total of eight layers on the bottom of the pan. Spoon half of the spinach mixture on top, then lay 3 layers of phyllo on top of the spinach, brushing each layer individually with melted butter before laying down. Add the remaining mixture, then add another three layers of phyllo, brushing each individually with melted butter. Bake for 30-45 minutes or until golden brown and bubbbling. Cool slightly before serving.

SAUTEED SPINACH WITH PINE NUTS

Steps:

• toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
• In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
• Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
• You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.

SPINACH WITH PINE NUTS

Steps:

• Wash the spinach thoroughly and cut the rough stems off.
• Cook the spinach in very little water in a covered pan for 5 mins then drain and chop.
• Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach.
• Mix all ingredients together and season with salt and pepper.

SPINACH, FETA, AND PINE-NUT PHYLLO TART

Steps:

• Preheat oven to 375°F.
• Make filling:
• In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
• On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.

SPINACH PIE WITH RAISINS AND PINE NUTS

Steps:

• Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
• Add 2 of the eggs and continue to work until the mixture forms a dough.
• Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
• Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
• eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
• Remove with a slotted spoon.
• Add the remaining olive oil and cook the onions and garlic until wilted.
• Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
• Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
• Adjust the salt if necessary.
• Preheat the oven to 375°F.
• Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
• Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
• Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
• Serve hot or at room temperature.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

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.

SPINACH AND PINE NUTS WITH PENNE

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

SPINACH PIE

Steps:

• Preheat the oven to 325 degrees F.
• To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
• Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
• Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
• Bake for 45 minutes, or until golden brown.

SPINACH SAUTEED WITH RAISINS AND PINE NUTS

Steps:

• Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
• If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
• In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
• Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
• Serve hot or at room temperature.

MILLET WITH SPINACH AND PINE NUTS

Steps:

• Put millet, apricots and stock in large pan.
• Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
• Stir in lemon juice, salt and pepper.
• Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
• Gently stir to blend millet and spinach.
• Place in serving bowl.
• Top with pine nuts.

SPINACH WITH RAISINS, PINE NUTS & BREADCRUMBS

Steps:

• Heat the oil in a frying pan over a low heat. Add the breadcrumbs, garlic and some seasoning. Cook, stirring, until they are golden and crunchy.
• Remove from the pan, add the pine nuts and raisins, and cook for 2 mins until they are warmed through. Tip in the spinach and allow the heat of the pan to wilt it.
• Transfer to a serving dish and sprinkle over the crispy crumbs.

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.

SPINACH WITH ONIONS & PINE NUTS

Steps:

• Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
• Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
• To serve, toss the cooked spinach into onion mix and season generously.

SPINACH WITH PINE NUTS

Steps:

• Place olive oil, garlic, and water in a skillet on medium high heat.
• Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted.
• Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more.
• Enjoy!

SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS

Steps:

• Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
• Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.