Sunny Spinach Pie Recipe 465 Food

SUNNY SPINACH PIE RECIPE - (4.6/5)

Steps:

• Instructions: 1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. 2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly. 3-Unwrap your dough from the plastic and divide it into two equal parts. 4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each. 5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry. 6-Distribute the filling on the circle that was just sprinkled with breadcrumbs. 7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference. 8-Sprinkle the filling with grated Parmesan. 9-Now, cover with the second circle of dough. 10-Seal the edges with your hands, and then use a fork to press. 11-Place a small bowl in the middle of the pie and press lightly to make an indentation. Use your fork to press lightly. 12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference. 13-Twist each slice and continue until each slice is twisted. 14-Bake the spinach pie at 180°C for 30 minutes or until golden Yum! I can't wait to entertain my guests with this amazing sunny spinach pie. It'll be sure to brighten everyone's day.

A BEAUTIFUL AND SUNNY SPINACH PIE RECIPE - (4.6/5)

Steps:

• Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not). Cover it with plastic wrap while preparing the stuffing. Boil the spinach and squeeze it to eliminate the water. Cut it with a sharp knife to facilitate. Mix it with the ricotta cheese. Add the egg. Add the grated cheese, salt and pepper. Amalgamate all ingredients. Preheat the oven to 180°C/356°F. Divide the dough in two. Create 2 circles of 30cm/11.8in each using a rolling pin. Place the 1st dough circle on baking paper. Spread some breadcrumbs on it. Place part of the stuffing in the center of the circle and the remaining creating another circle around. Cover it with the 2nd circle of dough. Wet the borders and attach one to another using a fork. Place a small bowl over the central stuffing and punch with a fork all around. Using a sharp knife cut the borders in 3cm/1.2in slices. Turn them upside 90°. Bake for 30 minutes in preheated oven at 180°C/356°F.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

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 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.

CRISPY GREEK-STYLE PIE

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.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

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.