Tomato Spinach And Spring Onion Pie Food

SAUTEED SPINACH WITH TOMATOES

Steps:

• In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
• Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
• Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
• Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
• Serves 2 to 4

SOUTHERN TOMATO SPINACH PIE

Steps:

• Preheat your oven and press pie dough in dish. Preheat your oven to 350 degrees F. Press the pie dough into a pie dish. Crimp the edges if you want to.
• Sprinkle tomatoes with salt and set aside to drain. Place sliced tomatoes on a wire rack nestled into a rimmed baking sheet, and sprinkle both sides with kosher salt (if you don't have a wire rack, you can use a large colander). Set aside.
• Blind bake the crust. Blind bake the pie crust at 350 degrees for approximately 15 minutes, or until just starting to brown using pie weights or beans (see notes).
• Thaw and drain frozen spinach. While the pie crust blind bakes, thaw the frozen spinach and squeeze out as much water as possible. I like to place it frozen in a sturdy colander, run hot water over it until it's thawed, then use a wooden spoon to squeeze as much water out as possible.
• Mix mayo, mozzarella, spinach, and hot sauce. In a large bowl, mix together the mayonnaise (1/2 cup), shredded mozzarella (16 oz.), spinach, and hot sauce, if using (1 tablespoon).
• Pat tomatoes as dry as possible with a paper towel. I recommend patting both sides dry and pressing fairly firmly down on them. You may need to squeeze the water out of the paper towel a few times - the goal is to remove as much water as possible (without smushing them too much so they keep their shape).
• Assemble the pie. Set 5 tomato slices aside. Layer half of the remaining tomatoes on the bottom of pie. Spread half the spinach mixture on top of that. Repeat with the remaining tomatoes and spinach mixture. Place the five reserved tomato slices on top.
• Bake the tomato pie at 350 degrees F. for 35-40 minutes, or until browned and bubbly.
• Allow to sit for at least 10 minutes before cutting the pie into 8 slices. Serve warm or at room temperature.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

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.

STICKY TAMARIND TOMATO & SPINACH WHIRL

Steps:

• Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.
• Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.
• Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don't worry if it cracks a bit - you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.

TOMATO AND ONION PIE

Steps:

• Melt 1 tablespoon of butter in a small pan, and cook the onion for about 5 minutes or until softened.
• Add the brown sugar and cook over a low heat for a further 10 minutes or until well softened and caramelized.
• Meanwhile, use the extra butter to generously grease a 6 cup casserole dish.
• Place 1/3 breadcrumbs on base.
• Season with a sprinkle of the Italian herbs and salt and pepper. Place half the halved tomatoes over the crumbs.
• Cover with all the caramelized onion and a further 1/3 of the crumbs.
• Season again, and then add the remaining tomato halves.
• Top with the remain 1/3 crumbs, season again, and then use the remaining 1 tablespoon of butter to dot across the top.
• Bake in a moderate oven for about 30 minutes, or until cooked through and browned on top.

TOMATO, SPINACH AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

TOMATO ONION PIE

Steps:

• In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.

SPINACH AND ONION TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
• Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
• Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
• Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.

SPINACH PIE

Steps:

• Squeeze cooked spinach and drain.
• Combine cream cheese, eggs, cheddar cheese, salt, onion, parsley and spinach; pour into pie shell.
• Place tomatoes on top and sprinkle with parmesan cheese.
• Bake at 350 for 35 mins.