Feta And Spinach Free Form Pie Recipes

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SPINACH AND FETA PIE



Spinach and Feta Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces)
1/2 cup long-grain white rice
Kosher salt
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
6 ounces feta cheese, preferably Greek, crumbled
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12 to 14 sheets phyllo dough from one 16-ounce package
1/2 cup unsalted butter, melted
Tomato Salad, for serving, recipe follows
3 ripe medium tomatoes, cut into wedges
1/2 cup sliced pepperoncini
1/4 cup halved pitted olives, such as Kalamata
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
  • 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
  • 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
  • 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
  • Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

CHEF JOHN'S SPINACH AND FETA PIE



Chef John's Spinach and Feta Pie image

This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 pound fresh spinach
12 eggs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
6 slices bacon, chopped
½ onion, diced
1 pinch salt
3 ounces crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  • Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  • Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  • Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  • Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  • Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g

IMPOSSIBLY EASY SPINACH AND FETA PIE



Impossibly Easy Spinach and Feta Pie image

Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup crumbled feta cheese
4 medium green onions, sliced ( 1/4 cup)
1/2 cup Bisquick™ Original or Reduced Fat baking mix
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

FETA AND SPINACH FREE-FORM PIE



Feta and Spinach Free-Form Pie image

Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches.

Provided by katew

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 puff pastry sheet, at room temperature
100 g Baby Spinach
150 g semi dried tomatoes
150 g feta, crumbled
250 g low-fat ricotta cheese
1 egg, beaten

Steps:

  • Preheat oven - 200°C.
  • Line baking tray with baking paper.
  • Place pastry on tray.
  • Top with spinach, tomatoes and feta.
  • Leave 5 cm border around edge.
  • Whisk ricotta and egg.
  • Season to taste.
  • spoon over feta.
  • Fold in pastry edges, pinching to seal.
  • Bake 20 - 25 minutes till golden and puffed.

Nutrition Facts : Calories 644.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 99.3, Sodium 1473.4, Carbohydrate 54.4, Fiber 6.1, Sugar 16.4, Protein 24.5

CRUSTLESS SPINACH AND FETA PIES



Crustless Spinach and Feta Pies image

You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 (10-ounce) package frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain bread crumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated nutmeg
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes
2 to 3 pepperoncini, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
  • Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.

SPINACH AND FETA PIE



Spinach and Feta Pie image

Golden Pepperidge Farm® Puff Pastry Sheets form the top and bottom crusts for this savory pie filled with a mouthwatering combination of spinach, onion, dill, garlic and feta cheese, surrounded by a custard made from eggs and Campbell's® Condensed Cream of Chicken Soup.

Provided by Allrecipes Member

Time 1h30m

Yield 8

Number Of Ingredients 9

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
2 tablespoons olive oil
2 large onions, finely chopped
1 teaspoon minced garlic
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 large eggs eggs
1 teaspoon dried dill weed, crushed
1 (8 ounce) package feta cheese, crumbled

Steps:

  • Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375 degrees F.
  • Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook until they're tender. Add the garlic and cook for 1 minute. Add the spinach and cook until the liquid evaporates. Remove the skillet from heat and let it cool.
  • Beat the soup, eggs and dill weed in a medium bowl. Stir in the cheese and spinach mixture.
  • Unfold the pastry on a lightly floured surface. Roll into a 13 x 9-inch rectangle. Place it in a 13 x 9-inch baking pan. Top with the spinach mixture. Roll out the remaining pastry sheet and place it over the spinach mixture. Cut 4 slits in the top of the pastry.
  • Bake for 25 minutes or until it's golden brown.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 31.9 g, Cholesterol 74.8 mg, Fat 30 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 10.4 g, Sodium 955 mg, Sugar 5.1 g

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