EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
- Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
- Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
- For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
- Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
- Sprinkle with the sumac and serve.
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST
Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
- Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
- Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
- Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
- Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
- Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.
SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST
Make and share this Spinach and Brussels Sprouts Pie With Hazelnut Pastry Crust recipe from Food.com.
Provided by EllaSnap
Categories Potato
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/8 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.).
- Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
- Place a small skillet over medium heat, and add olive oil. Add onions, and sauté until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.).
- Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
- Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
- Yield: 6 to 8 servings.
Nutrition Facts : Calories 566.4, Fat 32.2, SaturatedFat 12.5, Cholesterol 104.9, Sodium 551.8, Carbohydrate 56.4, Fiber 7.9, Sugar 6.4, Protein 17.5
BUTTERNUT SQUASH & SPINACH FILO PIE
This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.
- Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST
Provided by Denise Landis
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/4 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.)
- Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
- Place a small skillet over medium heat, and add olive oil. Add onions, and saute until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.)
- Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
- Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 56 grams, Fat 41 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 1 gram
More about "vegetarian spinach and hazelnut pie food"
VEGAN SPANAKOPITA (GREEK SPINACH PIE RECIPE)
From foodbymaria.com
Ratings 20Calories 92 per servingCategory Vegan Appetizers, Vegetarian, Vegan Meals
- The night before making your spinach pie make sure to remove your phyllo or puffed pastry from the freezer. Let it thaw in the fridge.
- Into a large pot heat your olive oil on medium heat for around 30 seconds, add your onions and leek and sautéed till caramelized and golden brown. Stir often to avoid burning. Once your onions and leeks are ready, around 10 minutes later, add your green onions, dill, parsley, mint, nutritional yeast, seasoning and veg stock paste. Cook for around 2 minutes or until wilted considerably. Now add your spinach, stir till wilted – you want to cook this down till there is no moisture left. Once your spinach is ready, remove from heat let cool for around 10 minutes.
- id=”instruction-step-3″>3. Preheat the oven to 425F and set aside a baking sheet. Now we will prepare our phyllo. Have your ¼ cup olive oil ready with a brush to gently coat your phyllo. You want to keep your phyllo moist so I suggest laying it out flat then covering with a damn cloth.
- =”instruction-step-4″>4. Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with olive oil, using your brush then repeat that step with another sheet, for 5 layers total. Transfer your Phyllo to an 8×8 pan and pat down till flat, letting any edited hang over. Transfer your cooled mixture to the pan and flatten with a spoon, don’t down any hanging phyllo bits. Repeat the steps for the top 5 layers of phyllo and fold layers inward for neat, sleek look.
EASY GREEK SPINACH PIE RECIPE - HEALTHY & GLUTEN-FREE …
From wholesomeyum.com
10 BEST VEGAN SPINACH PIE RECIPES | YUMMLY
From yummly.com
BEST VEGAN SPANAKOPITA - A VIRTUAL VEGAN
From avirtualvegan.com
15 VEGETARIAN SPINACH RECIPES - MY DAINTY KITCHEN
From mydaintykitchen.com
VEGAN SPINACH QUICHE RECIPE - EASY - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
VEGAN SPINACH FILO PIE RECIPE - BBC FOOD
From bbc.co.uk
FAVORITE VEGGIE PIZZA RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGETARIAN SPINACH AND HAZELNUT PIE | FLOWERS-ART.QUEST
From flowers-art.quest
LOW-CARB CHEESE AND SPINACH PIE | FIVE MINUTES PREP! - HURRY THE …
From hurrythefoodup.com
VEGETARIAN PIE - ALLRECIPES
From allrecipes.com
10 VEGAN SPINACH PIE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
VEGETARIAN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN RECIPES WITH SPINACH - COOKIE AND KATE
From cookieandkate.com
VEGAN SPANAKOPITA (GREEK SPINACH & FETA PIE) - THE VEGAN WORD
From theveganword.com
VEGAN SPINACH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WORLD'S BEST GREEK VEGAN SPANAKOPITA - VEGGIES DON'T BITE
From veggiesdontbite.com
40 HEALTHY VEGAN SPINACH RECIPES - MY DAINTY KITCHEN
From mydaintykitchen.com
10 BEST VEGETARIAN SPINACH DINNER RECIPES | YUMMLY
From yummly.com
15 VEGETABLE SOUP RECIPES TO MAKE TONIGHT - REALSIMPLE.COM
From realsimple.com
VEGETARIAN SPINACH AND HAZELNUT PIE - EASY COOK FIND
From easycookfind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love