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
SPINACH RICOTTA PIE WITH A HINT OF FETA
We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.
Provided by Mirj2338
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a heavy pot over high heat.
- Add the onion and saute until translucent, about 3 minutes.
- Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
- Lightly beat the ricotta and the eggs together in a bowl.
- Add the spinach mixture, feta, oregano and salt and pepper.
- Mix thoroughly.
- Pour the batter into a greased 9 x 13 inch pan.
- Bake for about 40 minutes, until the top is lightly browned.
- Serve warm or at room temperature.
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, RICE & FETA PIE
This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.
Provided by karen
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add chopped onion and saute for 3 minutes.
- Stir in flour, salt and pepper.
- Gradually add milk, stirring with a whisk until well blended.
- Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
- Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
- Pour mixture into a 9 inch pie plate coated with cooking spray.
- Sprinkle Parmesan cheese over pie.
- Bake for 35 minutes or until set.
- Broil for 2 minutes or until pie is golden brown.
LIGHTER SPANAKOPITA
This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h35m
Number Of Ingredients 15
Steps:
- Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well - squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
- Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
- Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
- Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn't have to fit in smoothly - a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
- Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
- Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn't have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.4 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
SPINACH AND FETA PUFF PIE
This recipe came from my mother, but reminds me of Spanakopita, a dish I ate in Greece. It can be frozen for up to 1 month.
Provided by NaomiW
Categories Savory Pies
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spinach, feta, egg, and ricotta in a bowl.
- Melt the butter in a pan, add onion, and saute until soft.
- Stir into mix, and season with salt and pepper to taste.
- Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
- Brush the 2 pies with milk.
- Bake at 200 degrees celcius for 25 to 30 minutes.
Nutrition Facts : Calories 396.1, Fat 27.4, SaturatedFat 8.4, Cholesterol 26.2, Sodium 279.7, Carbohydrate 30.3, Fiber 2, Sugar 1.4, Protein 8.2
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 PIE - FROM THE MOOSEWOOD COOKBOOK
I had this delightful dish at a great friend's home and my daughter fell in love with the recipe and has requested it for her birthday meal. It is quite delicious!
Provided by Cook4_6
Categories Brunch
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
- To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
- and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 472.4, Fat 32.8, SaturatedFat 19.5, Cholesterol 185, Sodium 349.8, Carbohydrate 26.7, Fiber 1.8, Sugar 3, Protein 18.5
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- Preheat the oven to 190℃ (170℃ Fan) /375°F/gas mark 5. Heat the oil in a frying pan and add the onion or shallots. Cook gently for a few minutes until softened.
- Add the spinach to the pan, cover and cook for 3-4 minutes until it has just wilted. Remove from the heat.
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