IMPOSSIBLY EASY SPINACH AND FETA PIE
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
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
SPINACH AND FETA PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
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.
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
CHEF JOHN'S SPINACH AND FETA PIE
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
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
CRUSTLESS SPINACH AND FETA PIES
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
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.
NEARLY NANA'S SPINACH & FETA PIE
My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't tell Nana.
Provided by Catherine Robson
Categories Spinach
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Cook frozen spinach in microwave on HIGH for 7 minutes. Allow to cool slightly and squeeze out excess liquid from spinach and use a fork to loosen leaves apart into a large mixing bowl.
- Add remaining filling ingredients, mix with fork. (Don't over mix, only until just combined and this will make it light and fluffy). Moisten edges of pastry with some of the beaten egg.
- Divide filling evenly in the centre of the 3 pieces of puff pastry, leaving enough room on the pastry to roll and seal pastry into a log.
- Seal all edges and brush top of pastry with the remaining beaten egg.
- Space all 3 logs on top a lined baking tray and bake in a moderate oven until pastry is golden.
More about "feta and spinach pie recipes"
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER …
From jamieoliver.com
Servings 4-6Total Time 30 minsCategory Cheese RecipesCalories 830 per serving
- Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar.
- Mix well.Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
SPINACH AND FETA PIE | RICARDO
From ricardocuisine.com
5/5 (30)Total Time 1 hr 5 minsCategory Main DishesCalories 340 per serving
10 BEST GREEK SPINACH PIE WITH FETA CHEESE RECIPES
From yummly.com
EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
From mygreekdish.com
KETO SPINACH PIE (GLUTEN-FREE PIE CRUST) – DITCH THE …
From ditchthecarbs.com
SPINACH AND FETA TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPINACH AND FETA PIE RECIPE | GOOD FOOD
From goodfood.com.au
SPINACH AND FETA FILO PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GREEK SPINACH & FETA PIE (SPANAKOPITA) RECIPE
From finecooking.com
GREEK SPINACH AND FETA PIE (SPANAKOPITA). - HALF BAKED …
From halfbakedharvest.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE …
From themediterraneandish.com
SPINACH PIE RECIPE WITH MOZZARELLA & FETA CHEESE
From the-bella-vita.com
10 BEST GREEK SPINACH PIE WITH FETA CHEESE RECIPES - YUMMLY
From yummly.com
SPINACH AND FETA TRIANGLES - REAL GREEK RECIPES
From realgreekrecipes.com
SPINACH AND FETA FILO PIE - MSN.COM
From msn.com
DAVE'S MOM'S SPINACH-FETA PIE RECIPE - FOOD & WINE
From foodandwine.com
SPINACH, FETA, AND MUSHROOM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROMANIAN SPINACH AND FETA CHEESE PIE - THE BOSSY KITCHEN
From thebossykitchen.com
GREEK-STYLE SPINACH, FETA & POLENTA PIE - ONCE UPON A CHEF
From onceuponachef.com
EASY CRUSTLESS SPINACH AND FETA PIE - SKINNYTASTE
From skinnytaste.com
SPINACH AND FETA PIE | THE GIRL LOVES TO EAT
From thegirllovestoeat.com
SPINACH AND FETA PIE RECIPE | MYRECIPES
From myrecipes.com
GREEK SPINACH AND FETA FILO PIE - SCRUMMY LANE
From scrummylane.com
SEPHARDIC SPINACH PIE WITH PARMESAN AND FETA - THE LITTLE FERRARO …
From littleferrarokitchen.com
SPINACH, FETA AND EGG PIE | CANADIAN LIVING
From canadianliving.com
SPINACH AND FETA PIE | CANADIAN LIVING
From canadianliving.com
SPINACH FETA PIE - MY FOOD RELATIONS
From myfoodrelations.com
SPINACH FETA PIE - FOOD WINE AND LOVE
From foodwineandlove.com
SPINACH & FETA PIE - PEPPERIDGE FARM
From pepperidgefarm.com
SPINACH & FETA PIE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
10 BEST SPINACH AND FETA PIE WITH PUFF PASTRY RECIPES | YUMMLY
From yummly.co.uk
AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE - OLIVE …
From olivetomato.com
SPINACH, RICE, AND FETA PIE RECIPE | MYRECIPES
From myrecipes.com
SPINACH AND FETA PIE RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
SPINACH LEEK AND FETA PIE - VICKI'S GREEK RECIPES
From vickisgreekrecipes.com
CRISPY SPINACH FETA PIE - ANDIANNE
From andianne.com
SPINACH FETA FILO PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SPINACH AND FETA PIE – KILTED CHEF
From kiltedchef.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GREEK SPINACH AND FETA PIE - GOOD HOUSEKEEPING
From goodhousekeeping.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